Our Sunday Slow Scooping challenge this week is Tiramisu. Krista made this her choice, after reading 'The Perfect Scoop' cover to cover. I am glad she did! Tiramisu is one of my favorite desserts. I posted a traditional tiramisu recipe before my trip to Italy. Now I have to admit... the ice cream is much easier!
Tiramisu Ice Cream
2 cups mascarpone
1 cup half & half
2/3 cup sugar
pinch of salt
1/4 cup kahlua
3 Tbs dark rum
Mocha Ripple
1/2 cup sugar
1/3 cup corn syrup
1/2 cup strong coffee
6 Tbs cocoa powder
1/2 tsp vanilla
To make the mocha ripple- Whisk together the sugar corn syrup coffee and cocoa in a sauce pan over medium heat until it starts to bubble. Cook for 1 minute. Remove from the heat and stir in the vanilla. Put in the fridge to cool before using.
For the ice cream- Pour the mascarpone, half & half, sugar, salt, kahlua, and rum together in a blender. Mix until smooth. Chill thoroughly in the fridge
Freeze in the ice cream maker. As you remove it from the machine, layer with Mocha Ripple. 
The only problem I had was that my cream didn't freeze in the machine... could be the amount of alcohol and the fact that I may have tipped a little much. I put it in the freezer in a plastic container and it froze perfectly after several hours.
This is a fantastic dessert, served with lady fingers, much like the tiramisu I enjoyed in Italy. I will be making this ice cream again... in fact I may never soak ladyfingers and layer mascarpone again!Y'all enjoy!
Sandi