Timamisu Ice Cream

• MOCHA RIPPLE
• 1/2 cup sugar
• 1/2 cup light corn syrup
• 1/2 cup strongly brewed espresso
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoons vanilla extract
• ICE CREAM
• 2 cups mascarpone
• 1 cup half and half
• 2/3 cup sugar
• pinch of salt
• 3 tablespoons Kahlaua, or other coffee-flavored liqueur
• 2 tablespoons brandy or dark rum

1. THE MOCHA RIPPLE
2. 1. In a medium pan, whisk together the sugar, corn syrup, espresso and cocoa powder.
3. 2. Over Medium heat, whisk constantly until bubbles begin to form at the edges. Continue whisking just until mixture comes to a low boil. Then cook for 1 minute, whisking frequently. Remove from heat, stir in the vanilla and let cool.
4. 3. Chill completely in the fridge before using.
5. 4. The ripple can be stored for up to 2 weeks covered in the fridge.
6. ICE CREAM
7. 1. Puree the mascarpone, half and half, sugar, salt, Kahlua and brandy in a blender until the sugar is dissolved and the mixture is smooth.
8. 2. Chill thoroughly in the fridge.
9. 3. Freeze the ice cream mixture in an ice cream maker according to directions.
10. 4. When frozen, layer the ice cream with generous spoonfuls of the mocha ripple in a storage container, beginning with a layer of mocha ripple. DO NOT STIR!!!!
11. 5. Freeze before scooping into balls and serving!!!!

mocha ripple, sugar, light corn syrup, strongly brewed espresso, cocoa, vanilla, cream, mascarpone, sugar, salt, kahlaua, brandy

Taken from www.epicurious.com/recipes/member/views/timamisu-ice-cream-50049777 (may not work)