Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering, being careful not to boil. Remove from heat.2 cups whole milk, 1 cup heavy cream
- In a separate heatproof bowl, whisk together the egg yolks and 1/2 cup (100g) of the granulated sugar until pale yellow and slightly thickened.6 large egg yolks, 3/4 cup granulated sugar
- Slowly drizzle about half of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return the saucepan to low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (this is called "nappe"). Do not let it boil, as this will curdle the eggs. This typically takes about 8-10 minutes.
- Remove the custard from the heat immediately. Stir in the vanilla extract. For an extra boost of tiramisu flavor, whisk in the cooled strong brewed coffee and the optional instant espresso powder. Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential bits of egg.1 teaspoon pure vanilla extract, 1/4 cup strong brewed coffee, 1 teaspoon instant espresso powder
- Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Place the bowl in an ice bath (a larger bowl filled with ice and water) and stir occasionally until the custard is thoroughly chilled. This can take about 30-45 minutes. Alternatively, you can chill it in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Once the custard is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. If using, add the lightly crushed Savoiardi biscuits during the last few minutes of churning for a delightful textural element.1 cup Savoiardi biscuits
- Transfer the churned gelato to a freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. Cover tightly and freeze for at least 4-6 hours, or until firm.
- Before serving your Authentic Tiramisu Gelato, allow it to soften slightly at room temperature for about 5-10 minutes. Dust generously with cocoa powder.2 tablespoons cocoa powder
Notes
To keep your Authentic Tiramisu Gelato at its best, store it in an airtight container in the freezer. Placing a piece of parchment paper directly on the surface of the gelato before sealing the container will help prevent ice crystal formation and maintain its creamy texture. Properly stored, your gelato should remain fresh and delicious for up to 1 to 2 weeks.
