John Myers
Ingredients for 6 servings:
- 1 cup of cream
- 250 g mascarpone
- 6 egg yolks
- 100 g sugar
- 3 espressos
- 6 cl Amaretto
- 10 ladyfingers
- Cocoa powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Recipe for the ice cream maker
Bring the cream to a boil in a saucepan. Remove the pan from the heat and dissolve the mascarpone in it. Beat the egg yolks and sugar in a bowl until frothy. Add the sugar mixture to the cream in the saucepan and return it to the heat. Heat slowly to about 75°C, whisking with a whisk until the mixture thickens; do not let it boil. In the meantime, break the ladyfingers into small pieces and coat them with espresso and amaretto. Add the biscuit pieces to the ice cream mixture and stir in. I find it best to use a whisk, but if you want to keep larger biscuit pieces, you can also use a wooden spoon. Chill the ice cream mixture and then freeze in the ice cream maker for about 40 minutes. Sprinkle with cocoa powder before serving.
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