The Coolhaus founder switches up the Italian dessert with ice cream and Biscoff cookies
The rise of beloved ice cream company Coolhaus is not unlike its fellow artisanal ice cream brands — one where local support and fervor in Los Angeles was so high that operations expanded from a single truck to a brick-and-mortar scoop shop, trucks in other cities like New York and Dallas, and eventually a strong retail presence, from supermarket chains like Publix to the chest freezer at your nearest bodega.
Now her second decade in the ice cream business, Coolhaus co-founder Natasha Case understands that demand for pints is ever consistent — and that there’s joy to be found in using ice cream in different ways. Case is particularly found of using ice cream to make tiramisu, which she demonstrated how to make on Instagram Live as part of Eater at Home.
The recipe includes all the necessary components to the Italian dessert: the coffee-dipped cookies, mascarpone, and cocoa powder... but in between it all is a layer of ice cream. Case calls for a simple vanilla, but she swears that anything from coffee to strawberry would work here. Check out the recipe below.
Ice Cream Tiramisu
Ingredients:
1 1⁄2 cups heavy whipping cream
8-ounce container or one cup mascarpone, room temperature
1⁄3 cup granulated sugar
1 teaspoon vanilla extract
1 cup cold brew
3 tablespoons coffee flavored liqueur, preferably Kahlua
1 package Biscoff cookies (or Savoiardi-style ladyfingers for the traditionalists)
1 pint Coolhaus Best of Both Worlds Vanilla, softened to spreadable texture
Cocoa powder
Step 1: Add heavy whipping cream to a mixing bowl and beat on medium speed with an electric mixer or hand mixer. Slowly add sugar and vanilla and continue to beat until stiff peaks form. Add mascarpone cheese and mix just until combined. Set aside in fridge.
Step 2: Add coffee and liqueur to a shallow bowl. Dip the cookies in the coffee just enough to get them wet (don’t soak them) and lay them in a single layer on the bottom of an 8-inch baking dish or similar size pan.
Step 3: Carefully smooth the softened ice cream over the top. Add another layer of dipped cookies. Smooth the mascarpone whipped cream mixture over the top. Line the sides of the dish with any remaining cookies.
Step 4: Dust cocoa powder generously over the top — scoop the powder in a spoon and use a fine mesh strainer to set on top of the cake). Cover with plastic wrap. Freeze for at least two hours before serving. Frozen tiramisu can last for up to three months (but let’s be honest, you’ll never be able to control yourself for that long).
from Eater - All https://ift.tt/2Qt0uzq
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