Tiramisu Gelato

Directions

1. 1Warm the milk and cream in a saucepan over medium heat until steaming.
2. 2Whisk the egg yolks and sugar together until pale and thickened.
3. 3Slowly temper the hot milk into the yolks, then return to the pan.
4. 4Cook over medium-low heat, stirring, until it reaches 165 to 175F.
5. 5Remove from heat and whisk in the mascarpone, espresso, and vanilla until smooth.
6. 6Strain into a bowl, cool completely over an ice bath, then pour into a Creami pint below the max line.
7. 7Freeze flat for 24 hours, then spin on the GELATO preset.
8. 8Re-spin with a splash of milk if crumbly, then top with cocoa powder and crushed ladyfingers before serving.

Tips

• Freeze the pint completely solid (16-24 hours minimum) on a flat surface for even freezing, which makes the Creami spin smoother and gives you better texture.
• If your gelato comes out crumbly or powdery after spinning, add a splash of cold heavy cream or milk, pop it back in the Creami, and re-spin immediately for a creamier result.
• Let the frozen pint sit at room temperature for 2-3 minutes before inserting into the Creami so it's not rock-hard, which helps the machine process it without jamming.

Variations

• Skip the egg yolks and use 1/4 cup of sweetened condensed milk instead for a no-cook version that still freezes and spins smoothly.
• Stir in 2 tablespoons of coffee liqueur (like Kahlua) to the base before freezing for a deeper boozy flavor that pairs with the mascarpone.

FAQ

Can I use instant coffee instead of brewed espresso?

Yes, dissolve 2-3 teaspoons of instant espresso powder in 1/4 cup of hot water and let it cool before mixing into the base. It gives you the same strong coffee flavor.

Why is my gelato icy or crystallized after freezing?

The egg yolks and mascarpone help prevent large ice crystals, but if your freezer is very cold, the base may still freeze too hard. Let the pint thaw for 3-5 minutes before spinning, or add a tablespoon of vodka or corn syrup to the base before freezing to lower the freezing point.

How long can I store the frozen pint before spinning it?

Keep it frozen for up to 2 weeks. After spinning, serve immediately or transfer to a freezer-safe container and eat within 2-3 days for best flavor and texture.

Can I make this lighter or lower-fat?

Replace half the heavy cream with whole milk and use 2 ounces of mascarpone plus 1/2 cup of Greek yogurt instead of 4 ounces mascarpone. The texture will be slightly less rich, but it will still spin smoothly in the Creami.

Nutrition

Per serving · makes about 2 servings · estimated