Tiramisu Ice Cream Recipe

Instructions

1. Combine cream, milk and vanilla bean scrapings and pod in a saucepan and heat over medium heat until hot but not boiling.
2. Remove from heat and let cool, about 30 minutes.
3. Combine yolks, sugar, and salt in a large bowl and beat until the mixture has tripled in size and is thick and creamy. I used about speed 8 on my Kitchenaid.
4. Reduce mixer speed to medium-low and pour milk mixture slowly into it.
5. Transfer mixture back to the saucepan and cook over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon.
6. Strain the mixture through a mesh sieve into a bowl set in an ice water bath.
7. Pour the mixture through a mesh sieve into a bowl set in an ice water bath.
8. Chill in the fridge for at least one hour.
9. Freeze in an ice cream maker.
10. While mixture is freezing, prepare ladyfingers. Combine equal parts amaretto and strong coffee and quickly dip (just a few seconds) ladyfingers in the mixture so the ladyfingers are soaked throughout but retain their crunchiness.
11. Before transferring bowl to freezer or eating, fold in fudge sauce and soaked ladyfingers.
12. Chill in the freezer until set.
13. To serve, place several ladyfingers in a bowl, drizzle with coffee and amaretto mixture and top with tiramisu ice cream.