Tiramisu Ice Cream

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Serving Ideas:

Serve with

Sodium

Carbohydrate g

ladyfingers (or

some type of

vanilla cake)

Dietary Fiber

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Due to the high alcohol content of this ice cream most ice cream makers will only be able

to get this ice cream to a "soft serve" stage (the alcohol prevents full freezing in more ice

cream makers) Therefore if you want the ice cream to be served as a harder ice cream

(

where you can use an ice cream scoop to make balls of ice cream) make the ice cream

ahead of time and then put the resulting "soft serve" in the freezer for at least a few hours

overnight is better) The freezer should bring the ice cream to a harder state (but it will

still melt fairly quickly)

Do not use smoky pine nuts in this recipe For more information refer the pine nut listing

in the "Glossary of Ingredients" (at the beginning of this book)

(

CUSTARD

pinch sea salt

teaspoon lecithin

cup pine nuts raw

/ cup almond butter raw

/ cups white grape juice

cup water

teaspoon vanilla extract

/ cup Kahlua

/ cup rum

/ cup ribbon cane syrup

(

or / cup brown rice syrup)

/ cup maple syrup

/ cup Sucanat sugar

or granulated sugar)

GARNISH

teaspoon cocoa powder

/ teaspoon ground nutmeg

(

Blend all custard ingredients (except vanilla Kahlua and rum) at a very high speed until nuts are completely

pureed (not gritty) and mixture is smooth

Part way through the blending turn off the machine and use a spatula along the sides of the blender to dislodge

any nuts or other ingredients that might be clinging to the inside walls This should reduce the number of

unblended bits in the final custard mixture

Total time for blending should be about minutes at high speed or longer for blenders that blend at lower speeds

Transfer mixture to a sauce pan and heat over medium heat to thicken custard Mix frequently with a wire whisk

Heat at low simmer for about minutes Mix in vanilla extract Kahlua and rum

It is best to freeze ice cream custard when the custard is cold If the mixture is too warm some ice cream makers

will not be able to fully freeze the mixture Therefore in general it is recommended that the mixture be

refrigerated before it is placed in the ice cream maker

When freezing the custard in an ice cream maker follow the manufacturer's direction for freezing In general

freezing takes approximately minutes but this will vary depending upon the machine ingredients and

temperature of the mixture

If you do not have an ice cream maker start with the refrigerated mixture and pour into a large rectangular pan

freeze until solid (but not hard) and blend again Freeze in a regular bowl Remove from freezer about

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Desserts of Vitality

186

Desserts Of Vitality