A classic Italian dessert with a creamy tiramisù ice cream!
With our mix for ice creams you can prepare a delicious ice cream without the use of an ice cream maker. Before preparing it put in the freezer a pan, preferably of stainless steel. Mix the sugar with the ice cream base and add a little bit of milk. Blend it well with the whisk to avoid any lumps and add the rest of milk. Finish adding the Tiramisù Concentrated Paste. Pour the mixture into the pan previously placed in the freezer, not filling it completely since, when ready, the ice cream will double in volume.
Cover it, and place in the freezer. After about half an hour remove it from the freezer; the mixture will be slightly solidified, especially at the edges. Mix it vigorously trying to break any ice cubes. If you prefer you can also mix the mixture in a food mixer at low speed. Place in the freezer and repeat this steps after one hour and a half. Let again in the freezer for 3 hours. At this point the ice cream is ready!
Melt the yeast in warm milk. Pour on a work surface 100 g of flour and pour on it the milk and yeast mixture; knead with your fingers until you’ll make a ball. Let the dough in a pan covering it with a towel. Let it rise in a warm place for about 30 minutes, until it will double in volume. Pour the dough into the food mixer bowl and add the remaining flour, the sugar and the lemon zest. Work the dough until it will be smooth. Add the eggs, one at a time and finally the butter. Transfer the mixture into a bowl and cover it with a plastic wrap. Let it rise for about 1 hour so as having a soft and puffy consistency. Pour the dough into a piping bag and fill half of baba molds. Let them rise again until they reach the mold edges. Bake at 200° C for about 15 minutes. Prepare the syrup by heating the Decora Syrup with water or rum. Soak the babà in hot syrup, remove them and let them drip on the cooling grid. Finally, cut them in half and fill with the tiramisù ice cream. Finish your decoration with some chocolate curls.
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