Ingredients:
3 cups whole milk
1 cup half-and-half cream
1 vanilla beans
6 large egg yolks
1 cup granulated sugar
2 cups mascarpone cheese
1 tablespoon espresso, instant granules
1/4 cup coffee liqueur
1/3 cup bittersweet dark chocolate (shaved) or 1/3 cup semisweet chocolate ( shaved)
5 crumbled lady finger cookies
Directions:
Combine milk and half and half with the vanilla been in a heavy saucepot.
Bring up to just boiling point over medium heat.
Whisk the eggs with the sugar until well blended.
Add hot milk mixture into the beaten yolk/sugar mixture whisking well.
Return all to the saucepot on medium heat.
Cook over medium low heat until mixture coats the back of a spoon.
Stirring constantly, and not boiling.
Remove the vanilla bean and clean off.
Scrape seeds that remain in the pod, and throw away the empty pod.
Mix the seeds in with the mascarpone cheese and beat until creamy.
Strain if desired the egg milk mixture into a large bowl, pushing thru well.
This will remove any cooked egg that might have occurred.
Now into the bowl of custard, combine the mascarpone and seeds.
Chill mixture covered overnight or until completely cold about five hours.
Stir in the coffee cyrstals.
Pour into the freezer container and process as manufacturers directions.
Just before removing from the machine about five minutes , pour in the coffee liqueer and chocolate shavings.
You also can add five crumbled lady finger biscuits, if you desire the cookie in the ice cream.
So the liqueur, chocolate and crumbled biscuits go in the last three to five minutes of freezing in the machine, these just have to be folded inches.
Spoon into a tupperware or covered freezer type container, and freeze solid.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.