Francesca's Tiramisu Ice Cream recipe
Makes 1 dish
One of the first recipes I learned to make was condensed milk ice cream, so when my niece, Francesca, got an ice cream machine for Christmas, it reminded me of me at that age.
This is the grown-up version of a recipe that was a big part of my childhood and that has matured with me.
* 2 tbsp instant espresso powder
* 2 tbsp boiling milk
* 2 tbsp coffee liqueur
* 2 tbsp Marsala liqueur
* 600ml double cream
* 1 x 397g tin condensed milk
Chocolate orange sauce
* 200g dark chocolate (75pc cocoa content)
* Zest of 1/2 orange
* Dissolve the instant espresso powder in the boiling milk and mix well. Allow to cool completely.
* Whisk the coffee, coffee liqueur and Marsala with the cream until soft peaks form. Add in the condensed milk and continue whisking until well combined. Pour into a one-litre dish with a tight-fitting lid and freeze overnight.
* To make the chocolate orange sauce, place a glass bowl over a pot of simmering water. Do not allow the water to touch the bowl. Break the chocolate into the bowl and zest the orange peel into the chocolate. Heat and stir until the chocolate is melted, smooth and shiny.
* Serve the tiramisu ice cream with chocolate sauce and extra orange zest.
Marsala is a fortified wine produced in the city of Marsala in Sicily. It's my secret ingredient in my traditional tiramisu recipe, but it's equally delicious served chilled with a cheese board of pungent cheeses.
Marsala is fantastic to deglaze a pan when making a sauce or gravy. This Pantry Pal will earn its keep.