Tiramisu Ice Cream

• 2 cups (450 g) mascarpone
• 1 cup (250 ml) half-and-half
• 2/3 cup (130 g) sugar
• Pinch of salt
• 1/4 cup (60 ml) coffee-flavored liqueur, such as Kahlua
• 3 tablespoons (45 ml) brandy or dark rum
• Mocha Ripple (page 211)

1. Puree the mascarpone, half-and-half, sugar, salt, liqueur, and brandy together in a blender or food processor until smooth and the sugar is dissolved.
2. Chill thoroughly in the refrigerator.
3. Freeze in your ice cream maker according to the manufacturers instructions.
4. As you remove it from the machine, alternate layers of Mocha Ripple with the frozen ice cream in the storage container.
5. Make a classic affogato, which means drowned in Italian, by pouring warm espresso over Tiramisu Ice Cream served in a small bowl.

mascarpone, sugar, salt, coffee, brandy, mocha ripple

Taken from www.epicurious.com/recipes/food/views/tiramisu-ice-cream-379866 (may not work)