Tiramisu Ice Cream

Ingredients

• 8.8 oz (250g) mascarpone
• 1 1/4 cups (10.1 fl oz/300ml) full fat milk
• 2.8 oz (80g) sugar
• 1/2 tsp vanilla extract
• 1 tsp instant espresso powder
• 2 1/2 tbsp (40ml) marsala
• 3 large egg yolks
• 3 savoiardi biscuits, lady finger
• 1 stong brewed espresso

Instructions 

• Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
• Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
• Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
• Pour the ice cream into your ice cream machine.
• Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
• When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.