Tiramisu ice cream with flavor paste

Name: Tiramisu ice cream with flavor paste
Prep time: 6 h
Cook time: 25 min
Total time: 6 h 25 min
Yield: 1000g

When making ice cream, I love the intense taste of the Hauftzutat, but since this is not always possible in the balance sheet, since the values have to match, I used this natural flavor paste.

The experiment was successful, it tastes delicious !!

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Ingredients

Ingredients ice cream
45g sugar
pinch of salt
86g Eis Perfecto
14g Perfecto Bindemittel
35g Perfecto minus
45g amaretto liqueur
535g whole milk 3,5%
190g mascarpone
50g flavor paste (pati shipping)
Ingredients for dipped ladyfingers
5-7 ladyfingers
Coffee, cooled down
Amaretto, to taste
To sprinkle
Back cocoa

Preparation

Making ice cream
Step 1:

Mix dry ingredients, heat with milk to 50 ° while stirring
Step 2:

Switch off the temperature, mix on the highest level
Step 3:

Add the mascarpone and mix again briefly on the highest setting
Step 4:

Then add the aroma paste and amaretto and mix again
Step 5:

Allow the ice cream mix to mature in the refrigerator for 3-6 hours. (also overnight)
Step 6:

Mix the ice cream mix briefly and freeze in the ice cream maker
Step 7:

Shortly before the end, stir in the pre-frozen biscuit pieces, but really only briefly!
Step 8:

(Ice removal at -8 to -8,5 ° / measure with a stick thermometer)
Step 9:

You could also add the ladyfingers to the ice cream container when layering
Step 10:

When the ice cream is finished in the ice cream container, sieve baking cocoa on top
Step 11:

Then freeze for another 24 hours in the freezer (freezer should not be more than -18 °)
Step 12:
Preparation of the coffee and biscuits
Step 1:

While the ice cream mix is maturing, dip the ladyfingers in the coffee-amaretto mixture, break into small pieces, place loosely on a tray and pre-freeze in the freezer for a maximum of 30 minutes
Step 2:

If you briefly pre-freeze the dipped ladyfingers, they do not release the moisture onto the ice cream
Step 3:

The biscuit pieces do not become hard in the ice and there are no crumbles from the liquid in the ice
Step 4:

Good succeed