Tiramisu Ice Cream

Ingredients

1.5 cups 35% cream

1.5 cups 10% cream

6 egg yolks

2/3 cup sugar

1 tbsp instant coffee

1/2 cup coffee

Sponge cookies

Cocoa powder

Bring the cream almost to a boil. Lightly beat the yolks with sugar, then add the coffee powder. Gradually, stirring constantly, whisk the hot cream into the yolk mixture. Pour the mixture back into the saucepan and simmer over low heat, stirring constantly with a whisk, until thickened (do not bring to a boil).

Remove from heat, strain, and cover with plastic wrap so that it touches the surface of the cream. Chill completely in the refrigerator (for several hours).

 Beat the cooled mixture with a mixer for several minutes and place in the freezer. After 1.5-2 hours, beat again, and repeat several times until a completely smooth consistency (without frozen crystals) is achieved.

Before the final beating, line a rectangular muffin tin with plastic wrap (or parchment paper). Spread the final whipped ice cream on the bottom of the tin and smooth it out.

Dip a cookie in cooled coffee and place it on top of the ice cream, pressing lightly. Place the tin in the freezer until completely set.

Unmold the frozen ice cream and invert it onto a serving platter, cookie-side down. Dust the surface and sides with cocoa powder (or grated chocolate) and serve, slicing with a hot, dry knife.

Enjoy!