Are you sick of ice cream recipes yet? I’m really not kidding when I say I could eat this stuff all day everyday. I decided I wanted to try and somewhat replicate my all-time favorite ice cream, Tiramisu Ice Cream, of course, which has long since been discontinued, damn the bastards at Edy’s (yes, that is how much I loved this ice cream…I get rageful when I think about the fact that it is no more).

I started by making a coffee-flavored hot fudge sauce. The best part of the Edy’s was a chocolate/espresso “core” in the midst of the ice cream. I would eat around that pocket, then savor that last huge bite of Tiramisu ice cream and the coffee-chocolate liquid. Unlike my Hazelnut Mascarpone Ice Cream, I didn’t want hard chunks of chocolate-hazelnut spread swirled through this ice cream. I wanted this to be more fluid, even after freezing, so it would be somewhat similar to that core.

The base I used is basically the same as the Hazelnut Mascarpone, although I left out the hazelnut syrup and added ladyfingers, which I had to go to Sioux Falls to get:

For those who are local and who care, you can get them at World Market.

I got up early the day I made this, just so I wouldn’t have to wait an extra day before I posted the recipe. I let it ripen while I was at work, then photographed it once I got home. As for how it tastes?

Well, it’s close, but the fudge needs work. It needs to be darker, and the coffee flavor needs to be more intense. Don’t get me wrong–It’s good…Just not quite what I remember of the Edy’s. That being said, if you like Tiramisu, you’ll like this.

Tiramisu Ice Cream

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Ingredients

For the Fudge Sauce:

• 1 C semi-sweet chocolate chips
• 1 14-oz. can sweetened, condensed milk
• 1/2 C (1 stick) unsalted butter
• 1 Tbsp. coffee extract
• 1/4 C strong-brewed coffee

For the Ice Cream Base:

• 12 oz. mascarpone, room temperature
• 1 1/2 C heavy cream
• 1 1/2 C half & half
• 1/3 C sugar
• 1 tsp. vanilla extract
• 1 C (approximately 3-4) Ladyfingers, cut into small cubes

Instructions

In a small saucepan, combine the chocolate chips, sweetened condensed milk and butter together over medium-low heat. Stir occasionally until the chocolate is melted and the mixture is smooth and glossy. Remove from the heat and stir in the coffee extract and the coffee. Pour into a container to cool, then cover and refrigerate.

In a medium saucepan, whisk together the cream, half & half, and sugar. Bring to a simmer, then remove from the heat. Allow to cool for 1 hour before whisking in the mascarpone and vanilla extract.

Refrigerate for at least 8 hours, preferably overnight.

Process in an ice cream maker according to the manufacturer's directions. Add the cubed ladyfingers towards the end of the churning time.

Place half the mixture in a freezer-proof container. Top with dollops of the fudge sauce, then swirl into the ice cream using a knife or small offset spatula. Top with the remaining half of the ice cream, and repeat the fudge swirl. Place in the freezer and ripen at least 4 hours.

Allow the ice cream to soften for 5-10 minutes before serving.

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