Earlier this year I took an amazing Italian American Classics class at The Pantry with some friends. All the food was delicious but the tiramisu was a definite favorite. The recipe called for a mixing together cocoa powder, amaretto and whiskey and after tasting it my first thought was this would make a incredible ice cream! So I went home and came up with this recipe a few days later. It's rich and creamy with a hint of booziness thats not overwhelming. For an extra special treat try it topped with a shot of espresso.
Ingredients -
2 cups heavy cream
1 cup whole milk
1 cup sugar
4 oz whipped cream cheese
1/4 tsp salt
1/3 cup cocoa powder - I use the brand Droste
5 T amaretto - such as Disaronno
1/4 cup whiskey - I used Pendleton
Combine all the ingredients in a blender and blend until smooth. Chill the ice cream base for at least 1 hour. Pour the base into the bowl of an ice cream maker and churn according to the manufacturers directions. Due to the alcohol content in the ice cream it will be softer than normal when its done churning and won't get as firm when it freezes. Transfer to a freezer safe container and freeze until firm.
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