Tiramisu Gelato Recipe

Gelato Preparation

1. 1

   Prepare the Gelato Base

   In a saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat. Stir until the sugar dissolves and the mixture is steaming but not boiling.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks until they are pale and creamy. Gradually temper the yolks by adding a small amount of the hot cream mixture to the yolks, whisking constantly.

3. 3

   Combine Mixtures

   Slowly pour the tempered yolk mixture back into the saucepan with the cream mixture, stirring constantly. Cook over low heat until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

4. 4

   Cool and Add Flavor

   Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.

5. 5

   Churn the Gelato

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

6. 6

   Add Coffee and Cocoa

   During the last few minutes of churning, add 2 tablespoons of coffee (espresso or strong brewed) and 2 tablespoons of cocoa powder to the gelato base to create the tiramisu flavor.

7. 7

   Freeze and Serve

   Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm. Scoop and serve with cocoa powder sprinkled on top, if desired.