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“Strawberry Daiquiri Tiramisu Ice Cream” is the most descriptive name I could come up with for this utterly delightful, rum-y ice cream with strawberry daiquiri swirls. It consists of mascarpone ice cream enhanced with white rum, in which strawberry daiquiri swirls are added. Τo further increase the strawberry daiquiri effect, the ladyfingers are soaked in a strawberry syrup mixed with more white rum.
This ice cream is a very addictive one, the kind you want to pull out of the freezer and enjoy on the balcony on a warm summer night.
For best results, use a scale and measure the ingredients directly into the utensils, when you need them.
Avoid weighing in one utensil and transferring to another, as this causes a small, but important loss of quantity, especially in liquids.
Note that for ounces all amounts given are for weight, even for liquids
For cup measurements:
1 cup = 235 ml
1 Tbs. = 15 ml
1 tsp. = 5 ml
For the mascarpone ice cream: you can use regular white sugar or a good quality raw cane sugar such as Demerara for more flavour.
For the strawberry daiquiri add-ins: only use regular white sugar or else caster/superfine sugar which melts more easily.
In any case, DO NOT use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner’s sugar, it is not suitable for this recipe.
The number of the eggs given in the ingredients are only indicative, the actual quantity may vary, so it is best practice to weigh the egg yolks.
Weighing the egg yolks is important, so that they will cook properly when you pour in the boiling cream in step 1. If the amount of egg yolks is less than that (or if the eggs are not cold), they may cook and curdle when you pour in the boiling milk.
However, if upon breaking and weighing the egg yolks you are just some grams (up to 10gr;0.5oz is ok) away from reaching the desired weight, but at the same time you do not want to break one more egg, you can replace it with the same amount (in weight) of the leftover egg whites or any other fluid like extra milk or cream.
Only use heavy cream with 35% fat percentage.
Do not use lower fat versions, or else the ice cream will be icy.
Do not use any kind of non-dairy cream.
For best results, use one with around 25% fat.
If you can only find mascarpone whose fat content significantly varies (this is, more than ±5% fat content above or below 25%), do contact me so that I can help you adjust the quantities of the ingredients.
Ladyfinger biscuits a.k.a. savoiardi are dry biscuits which are used in the making of tiramisu.
In the recipe I give instructions for using the store-bought version, for the sake of simplicity.
However, you can also make your own ladyfingers, which are so much better than the store-bought stuff. In this case, measure them only by weight (not by number of biscuits).
A rubber, flexible spatula is useful for:
-wiping the bottom of the saucepan when cooking dairy on the stovetop
-scraping residues which would be otherwise left behind in bowls, saucepans etc.
If you do not have one, I strongly encourage you to buy one, preferring a flexible one.
Using a saucepan with a long handle in step 1 is useful for pouring with ease the boiling cream with one hand, while whisking the eggs vigorously with the other.
Bonus tip: on step 1, if the bowl with the egg yolks is lightweight, put a towel underneath to keep it in place when you will pour in the boiling milk.
Before starting, make sure that your ice cream maker is ready for churning when needed. This means that if it has a removable freezer bowl, it should be put in the freezer for the whole time indicated by the manufacturer, usually 24 hours.
In a large heatproof bowl, put the cold egg yolks and whisk well. Put the bowl in the fridge to keep them cold, leaving the whisk in the bowl to have it ready.
In a medium saucepan, put the milk and the sugar.
Warm the milk and sugar over low-medium heat, stirring often until the milk is hot and steamy and all the sugar has melted.
Increase the heat to medium-high; when the first bubbles (soft boil) appear on the surface of the milk, remove the egg yolks from the fridge and set them next to the stovetop.
As soon as the milk bubbles vigorously (full boil), remove from the heat and immediately start pouring it in a steady stream into the egg yolks with one hand, while whisking them vigorously with the other.
Important: While the custard is still hot, use a spatula to thoroughly scrape the sides and bottom of the bowl, where residues of egg yolk lie. You cannot see them, but they are there and they should be incorporated into the rest of the mixture, while it is still hot. Stir well.
Add the heavy cream and stir to combine.
Put the mascarpone cheese into a large bowl and stir to soften.
Add the custard (from step 1) into the mascarpone, a little at a time, stirring well after each addition. Whisk well to ensure that no lumps are left.
Blend the ice cream mixture for one minute.
Thoroughly chill the ice cream mixture by choosing one of the methods below:
Pass the mascarpone ice cream mixture through a fine mesh sieve and into a sealable container.
Refrigerate for 12 hours and up to 3 days.
Strain the mascarpone ice cream mixture through a fine sieve and put it in a sealable bag. Place the bag in a large container and fully cover it with lots of ice. Leave for 3-4 hours to thoroughly chill.
Before churning, check if the ice cream mixture is thoroughly cold:
• an instant-read thermometer in the ice cream mixture should read around 4ºC – 8ºC (39ºF-46ºF). when submerged in the ice cream mix.
• if no thermometer is available, check with your index finger; the ice cream mixture should feel fridge-cold to the touch.
If needed, add more ice and leave until thoroughly chilled.
If using this method to chill the ice cream mixture, apply it for the soaking syrup and the strawberry-daquiry (step 3) also, to have them cold and ready when needed.
Pass the mascarpone ice cream mixture through a fine mesh sieve and into a sealable container.
Refrigerate for 12 hours and up to 3 days.
Strain the mascarpone ice cream mixture over a fine sieve and put it in a sealable bag. Then place it in a large container or kitchen sink lined with ice cubes and fully cover it with lots of ice cubes. Leave for 3-4 hours to thoroughly chill.
Before churning, check if the ice cream mix is thoroughly cold:
• an instant-read thermometer should read an instant-read thermometer should read around 4ºC – 8ºC (39ºF-46ºF). when submerged in the ice cream mix
• if no thermometer is available, check with your index finger; the ice cream mix should feel fridge-cold to the touch.
If needed, add more ice and leave until thoroughly chilled.
If using this method to chill the ice cream mixture, apply it for the soaking syrup and the strawberry-daquiry (step 3) also, to have them cold and ready when needed.
Cut the strawberries in 0.5 cm (0.2 in) small pieces and place them in a large bowl. Sprinkle the sugar over them and give them a stir, leaving the spatula in the bowl.
Leave them for 2 hours at room temperature, stirring 3-4 times to help the sugar melt.
For the soaking syrup:
Measure out 100 gr/ml (3.5 oz.; 1/2 cup) of the strawberry juice which has formed on the bottom of the bowl and place in a medium saucepan. Bring to a boil over medium to high heat and let it boil for 2 minutes. Keep an eye on it and if it starts turning a very dark red colour, remove it from the heat before the time is over.
Remove from the heat and pour it into a bowl. Allow to cool and add the 10 gr white rum (1 Tbs.), stirring well. Cover well and chill in the refrigerator overnight.
For the strawberry – daiquiri swirls:
Put the strawberries and any leftover syrup into the same saucepan and warm over medium-high heat.
Cook, stirring often, until most of the water has evaporated and the strawberry sauce reaches a jam-like consistency. This should take around 10 minutes.
Pay extra attention towards the end and stir constantly, scraping the saucepan to prevent the sauce from sticking to the bottom. If there are larger chunks of strawberries, crush them with the back of a fork.
Remove from the heat and transfer to a bowl to cool. For a smoother finish you can also blitz it with an immersion blender, if desired.
When cooled, add the remaining 20 gr white rum (2 Tbs.), cover well and chill in the refrigerator overnight.
Check that the ice cream mixture is thoroughly chilled before churning: it should feel fridge-cold to the touch.
Prepare the ice cream maker according to the manufacturer’s instructions.
With the machine running, pour the chilled ice cream mixture through the canister and into the ice cream machine.
Churn until the mascarpone ice cream is creamy and has fluffed up. Depending on your ice cream maker, this may take up to 40-50 minutes.
Add the white rum (for the mascarpone ice cream) a little at a time. Leave the ice cream to churn for 10 more minutes.
Remove the removable freezer bowl filled with the ice cream from the ice cream machine, cover with a lid and put it in the freezer for one hour.
Prepare the ladyfingers by roughly breaking them with your hands and putting them in a food processor. Pulse until fine.
Add the soaking syrup (from step 3) and pulse again to uniformly moisten the ladyfinger crumbs. If needed, use a spoon to reach the crumbs in the corners of the food processor.
Remove the strawberry daiquiri sauce from the refrigerator and give it a stir.
Cover the bottom of the container (see recipe notes below) with mascarpone ice cream. Add the strawberry-daiquiri sauce to create a thin layer, and add a few spoonfuls of the soaked ladyfinger crumbs. Cover with ice cream and continue alternating the layers, taking care to finish with ice cream on top.
To create the swirls: starting with the corners, insert a knife in a vertical motion all the way to the bottom and then pull upwards in a circular motion as if you wanted to fold the ice cream inwards. Do this 4-5 times in the centre, as well.
Cover and let set in the freezer for 5-6 hours.
Keep well covered to protect it from absorbing the freezer’s smells.
Discard after one month of keeping in the freezer.
This strawberry daiquiri tiramisu ice cream, will most likely keep soft in the freezer for a few days, thanks to its high alcohol content.
However, like all artisanal ice creams, it freezes hard in the long term. To soften it to a scoopable consistency, put it in the refrigerator for one hour.
Egg safety: You do not have to worry about eating raw eggs in this recipe. By pouring the right amount of boiling cream into the right amount of chilled egg yolks, while whisking vigorously, you bring the total mixture to a perfect 79º C (174º F). In order to do so, you need to use a scale and follow the measurements precisely.
Ice cream container for storing the ice cream: you will need a 1.5-litre/quart container, preferably tall, with a small bottom surface in order to create beautiful swirls. If your ice cream container has a large bottom surface, you will need most of the ice cream to fully cover the bottom and there will not be enough left to create alternate layers and swirls. Also, if you are using a metal/glass (suitable for freezer) container, freeze it in the freezer overnight to prevent the ice cream from melting when you transfer it to the container.
Use a rubber spatula: A rubber, flexible spatula is useful for wiping the bottom of the saucepan when cooking dairy on the stovetop. It also does wonders on scraping residues which would be otherwise left behind in bowls, saucepans etc. If you do not have one, I strongly encourage you to buy one, preferring a flexible one.
Use a saucepan with a long handle: Using a saucepan with a long handle in step 1 is useful for pouring with ease the boiling cream with one hand, while whisking the eggs vigorously with the other.
Bonus tip: on step 1, if the bowl with the egg yolks is lightweight, put a towel underneath to keep it in place when you will pour in the boiling milk.