Tiramisu Ice Cream

1. 1

   Add the cream cheese, mascarpone cheese, and lemon juice to a bowl.

2. 2

   Heat gently in a double boiler, stirring the mixture until smooth.

3. 3

   In a different bowl, combine the egg with the granulated sugar, heat in the double boiler, and whisk until the mixture thickens.

4. 4

   Combine Step 2 to Step 1.

5. 5

   In a clean bowl, whip the heavy cream until stiff peaks form.

6. 6

   Add Step 3 to Step 4.

7. 7

   Spoon the mixture into whatever container you prefer, and chill in the freezer to set (if you use plastic containers, wrap in aluminum foil so the plastic doesn't crack).

8. 8

   When the tiramisu has hardened, top each cup with sifted espresso and cocoa powder (brush away any spilled powder with a pastry brush).

9. 9

   Garnish with fruit of your choice, or a little powdered sugar to finish.

10. 10

    If you add gelatin to this recipe, it will become a mousse (bloom 3 g of gelatin in 15 g of water and add this at the end of Step 5).

11. 11

    This recipe is for a rich, strawberry flavour unbaked cheesecake ice cream.

* Per serving · 4 servings · Values may vary.