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A true Italian treat, our Tiramisu Gelato pulls the flavors from the
traditional dish and adds a frozen twist to serve on a hot summer day.
Makes about 7 cups
2 cups whole milk
1 cup heavy cream
1 vanilla bean, halved and seeds scraped
¾ cup granulated sugar
¼ teaspoon table salt
2 tablespoons Kahluà
®
1 tablespoon rum
2 tablespoons brewed espresso
5 large eggs
2 cups mascarpone, room temperature
2 cups amaretti cookies, finely grated
Add milk, cream, vanilla bean (including the pod), half of the
sugar, salt, liquor and espresso to a medium saucepan. Over
medium-low heat, gradually bring the mixture just to a boil.
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in a large mixing bowl for the custard.
Combine the eggs and remaining sugar in a medium bowl.
Using a hand mixer on low speed or a whisk, beat until mixture
is pale and thick.
Once the milk/cream mixture has reached a boil, slowly whisk
¹∕
³
of it into the egg/sugar mixture. Add another ¹∕
³
and then
return the combined mixture to the remaining milk/cream in
the saucepan. Over medium-low heat, stirring constantly in a
figure-eight rotation with a wooden spoon, heat the mixture until
it coats the back of the spoon. This mixture must NOT boil or
the eggs will overcook – the process should only take a few
minutes. Strain (discarding vanilla pod) directly into a bowl set
in the prepared ice bath and cool to room temperature.
Add the mascarpone to the bowl of a Cuisinart
®
Stand Mixer
fitted with the paddle attachment. Mix on medium-low (speeds
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into the mascarpone with the mixer running. Beat until
completely homogenous with no lumps. Cover and refrigerate
2 to 3 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. The gelato will have a soft, creamy texture.
If a firmer consistency is desired, transfer the gelato to an
airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional analysis per serving (based on ½ cup):
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