Rum tiramisu ice cream

Mascarpone ice cream with dark rum, espresso and ladyfinger crumbs. 21+.

You need

• ½ cup mascarpone
• ¾ cup heavy cream
• ½ cup whole milk
• ⅓ cup sugar
• 1 tsp instant espresso
• 3 tbsp dark rum
• Mix-in: 2 ladyfingers, crumbled
• Cocoa powder to dust

Steps

1. Whisk the mascarpone and sugar until smooth. Dissolve the espresso in the milk and whisk in with the cream. Chill 1 hour.
2. Stir the rum into the cold base. Pour into the pint (base closed).
3. Lid on. Freeze flat for 24 hours. Boozy bases freeze a little softer; that's normal.
4. Press Scoop, then Gelato.
5. Too soft? Lid on and back in the freezer for 1–2 hours, then Re-spin.
6. Make a 1½-inch hole, add the ladyfinger crumbs, dust with cocoa, then press Mix-In.

Strength: About 3.6% ABV, similar to a light beer. See our guide to alcohol in the Creami.

Adults only: Contains alcohol that isn't cooked off. Not for kids, pregnancy, or anyone who shouldn't drink.

🌿 Make it healthier: Use light cream cheese for half the mascarpone.

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