Tiramisu Ice Cream

Instructions

1. Prepare the coffee mixture
   In a small bowl, dissolve the instant espresso powder in 2 tablespoons of hot water. Add the coffee liqueur and set aside to cool completely.
2. Create the custard base
   In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to steam but doesn't boil. Meanwhile, in a large bowl, whisk together the egg yolks and sugar until pale and thick, about 3-4 minutes.
3. Cook the custard
   Slowly pour about 1 cup of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. Pour this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170°F), about 5-7 minutes. Do not let it boil.
4. Combine with mascarpone
   Remove the custard from heat and strain through a fine-mesh sieve into a large bowl. Add the softened mascarpone cheese and whisk until smooth. Stir in the coffee mixture, vanilla extract, and salt until well combined.
5. Chill the mixture
   Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
6. Churn the ice cream
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes or until the consistency of soft-serve ice cream. During the last 2 minutes of churning, add half of the crushed ladyfingers and the chopped chocolate.
7. Layer and freeze
   Transfer one-third of the ice cream to a freezer-safe container. Sprinkle with some of the remaining crushed ladyfingers and a light dusting of cocoa powder. Repeat the layers twice more, ending with a dusting of cocoa powder on top.
8. Final freezing
   Cover with a lid or plastic wrap and freeze until firm, at least 4 hours. For the best texture, let the ice cream sit at room temperature for 5-10 minutes before serving.