Ingredients
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375ml (1 1/2 cups) milk
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2 x 250g ctns mascarpone
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4 egg yolks
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140g (2/3 cup) caster sugar
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2 tablespoons Kahlua liqueur
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200g chopped dark chocolate
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160ml (2/3 cup) thickened cream
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2 teaspoons instant coffee granules
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8 savoiardi, chopped (sponge finger biscuits)
Method
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1Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place milk and mascarpone in a saucepan. Bring to the boil. Set aside for 5 minutes to cool slightly.
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2Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.
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3Pour into a clean saucepan. Stir Kahlua liqueur into custard. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.
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4Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.
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5Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it’s almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.
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6Meanwhile, heat dark chocolate, cream and coffee granules in a microwave-safe bowl on High/800watts/100%, stirring every minute until melted and smooth. Set aside to cool completely and thicken.
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7Use an electric beater to beat the half-frozen ice-cream mixture for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. After beating, stir in 8 thin, chopped savoiardi (sponge finger biscuits). Pour half the ice-cream mixture into the loaf pan. Spoon half the chocolate sauce on top. Use a knife to swirl. Repeat with remaining ice-cream mixture and chocolate sauce. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.
Source: taste.com.au
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