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Tiramisu ice cream



  • Process the mascarpone, cream, and milk with 130 gm sugar, the Kahlua, brandy and salt until very smooth. Then chill in the fridge.
  • At the same time, heat the corn syrup and espresso with the remaining sugar and Dutch cocoa in a heavy-bottomed pot just to the boil, continually whisking as you do so. Then set aside to cool, before stirring in the vanilla and also chilling in the fridge.
  • Churn the mascarpone mixture in an ice cream machine.
  • Then spoon layers of the ice cream and chocolate sauce into a large bowl. Put in the freezer to set.
  • nb.  If you don’t have an ice cream machine, just pour the mixture into a baking tray and freeze for a few hours. Then churn in a food processor and repeat the process a couple of times.
  • from “The Perfect Scoop” by David Lebovitz


  • 450 gm mascarpone
  • ½ cup cream
  • ½ cup full cream milk
  • 230 gm caster sugar
  • 60 ml Kahlua
  • 45 ml brandy
  • a pinch of salt
  • 80 ml light corn syrup
  • 125 ml strong espresso
  • 50 gm Dutch cocoa
  • ½ tspn vanilla extract

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm