ICE CREAM

ICE CREAM

INGREDIENTS

For the ice cream:
16 oz mascarpone cheese
1 cup half-and-half
2/3 cup sugar
½ tsp instant espresso powder
Pinch of salt
¼ cup Kahula or other coffee-flavored liqueur
3 tbsp brandy or dark rum
Mocha Fudge Ripple (recipe follows)
For the mocha fudge ripple:
½ cup sugar
1/3 cup light corn syrup
½ cup strongly brewed coffee or 2 tsp instant espresso powder
6 tbsp Dutch-processed cocoa powder
½ tsp pure vanilla extract

INSTRUCTIONS

To make the ice cream: Add the mascarpone, half-and-half, sugar, espresso powder, salt, Kahula, and brandy or rum to a food processor. Puree until well-combined, smooth, and the sugar is dissolved. Transfer to a resealable container and chill thoroughly in the refrigerator, at least 6 hours. Freeze the ice cream base in an ice cream maker according to manufacturer's instructions.
To make the mocha fudge ripple: Whisk the sugar, corn syrup, coffee, and cocoa powder together gently in a small saucepan. Bring the mixture to a low boil over medium heat, whisking constantly. Cook for 1 minute. Remove the saucepan from the heat and stir in the vanilla extract. Allow to cool completely then transfer the ripple to a resealable container and chill thoroughly - at least 6 hours.
To assemble: Layer the freshly churned ice cream with half of the mocha fudge ripple in two layers in a 2 quart container. The remainder of the ripple can be saved for another ice cream (like tin roof) or used as an ice cream topping. Swirl a knife quickly around the ice cream. Freeze the ice cream completely before serving - it will need at least 4 hours.
SOURCE


source: adapted from The Perfect Scoop by David Lebovitz