Tiramisu Ice Cream

Tiramisu Ice Cream

Tiramisu Ice Cream
Two classic Italian desserts in one, this ice cream has the rich tang of mascarpone with hints of coffee liquer. Layering the ice cream with cocoa powder after you've churned it gives it beautiful stripes.

2 cups mascarpone (or 8 oz cream cheese plus 1 cup sour cream)
2/3 cup whole milk
2/3 cup cream
3/4 cup sugar
1/4 cup Kahlua (or substitute strong espresso)
1 tbl brandy or rum
pinch salt
1/2 cup cocoa powder

1. Place all the ingredients except the cocoa powder in the blender and blend until completely smooth. Transfer to the refrigerator and chill thoroughly (at least 4 hours), then churn in your ice cream maker according to the manufacturer's directions.
2. After you've churned the ice cream, transfer 1/3 of the ice cream to your storage container, then sift some of the cocoa powder over top, top with another layer of ice cream, sift with cocoa powder, and finally cover with the remaining ice cream. Store in the freezer.

Note: you can substitute 1 1/3 cups half-and-half for the milk and cream.

Brownies

Best Brownies
Moist, rich, and supremely chocolate-y, these treats are also a cinch to make. They’ll be just as welcome at a fancy dinner party as at a bake sale.

1 stick (8 tbl, 4 oz) butter
4 oz bittersweet chocolate
1 cup sugar (all white sugar, or half white/half brown sugar)
1 tsp vanilla
pinch salt
2 eggs
1/2 cup flour
1/4 cup cocoa powder

- Preheat the oven to 350, grease an 8” square baking pan. In the top of a double boiler, or in the microwave, melt together the butter and the chocolate. Let the mixture cool slightly, stir in the sugar, vanilla and salt. Beat in the eggs one at a time, then fold in the flour and cocoa powder. Scrape into prepared pan and bake in the oven 18-20 minutes. The top should be dry and shiny, but the interior should remain very moist. Immediately move the pan to the freezer or to an ice bath for about five minutes to stop the cooking, then transfer to a wire rack to cool completely.

For a crowd: double the recipe and bake in a 9x13" pan for 35-40 minutes.

Ideas for variations: stir in 1/2 cup walnuts, add some heat with a bit of red pepper, or make a mocha with 2 tbl of espresso powder.