Tiramisu Gelato for #FoodieExtravaganza and #HotSummerEats

I am honored to be hosting this month's Foodie Extravaganza.  Foodie Extravaganza is a wonderful group of bloggers who celebrate the wacky National Food Holidays each month.

Today is National Egg Day.  Those of you who are regular readers of my blog know that I raise laying hens as well as meat chickens, turkeys and hogs.  So when I discovered that the day I was hosting this event was also National Egg Day my choice was very easy.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!  Follow our Foodie Extravaganza Pinterest board for past events and more deliciousness!

I am always looking for ways to use up all the eggs that my hens so generously give me.  I thought this would be a perfect way for me to find some new recipes which I am very happy to share with you.

`I am also happy to share what the rest of the group made to celebrate the incredible, edible egg!

• Baked Eggs and Candied Bacon by Our Good Life
• Egg Drop Soup by Food Lust People Love
• Eggs in a Cloud by Culinary Adventures with Camilla
• Eggs in Purgatory by Cooking with Carlee
• Ginger Coconut Macaroons by Passion Kneaded
• Gyeran Bbang (Korean Egg Bread) by Tara's Multicultural Table
• Ham and Cheese Breakfast Casserole by Fearlessly Creative Mammas
• Ham, Egg and Cheese Breakfast Braid by Making Miracles
• Southwestern Breakfast Bowl by The Freshman Cook
• Tiramisu Gelato by A Day in the Life on the Farm
• Vanilla Bean Angel Food Cake with Malted Chocolate Cloud Frosting by Baking in Pyjamas

I decided to make a Tiramisu Gelato.  I adapted my Gelato recipe from Cuisinart.  This recipe contains 5 eggs which results in a creamy, custardy Ice Cream.  I adapted the recipe from the Cuisinart recipe book that came with my ice cream maker.  I decided I wanted to include some lady fingers and chocolate to the recipe to make it more traditional.  I was very pleased with the results and I am proud to share my recipe with you today.

During the last few minutes of the gelato churning I placed a layer of ladyfingers in the bottom of a freezer safe bowl and drizzled chocolate syrup over them.

I added a layer of the Tiramisu Gelato, spreading it evenly over the lady fingers.

Add a second layer of lady fingers drizzled with chocolate syrup.

Add a final layer of gelato and drizzle with chocolate syrup.

Cover and place in freezer until ready to serve.

I served a couple of scoops into a sundae cup, garnished with an almond cookie.

I am also in the middle of #HotSummerEats. This event is hosted by Cam of Culinary Adventures with Camilla..  We are celebrating all things summer and I couldn't think of anything more summery than Ice Cream, which was perfect for our Foodie Extravaganza theme. Look at all of the great summer eats that we are sharing with you today.  Speaking of #HotSummerEats, don't forget to stop by and enter the raffle for some great sponsor gifts.

Tiramisu Gelato

adapted from Cuisinart

2 c. whole milk
1 c. heavy cream
1 t. pure vanilla bean paste (I used Nielsen-Massey)
3/4 c. sugar
dash of salt
3 T. Kahlua
2 T. brewed espresso
5 eggs
1 (8 oz) pkg Mascarpone, room temperature
1 package lady finger cookies
Chocolate syrup
Thin Almond Cookies for Garnish

Combine milk, cream, vanilla, half of the sugar, salt, Kahlua and espresso in a medium saucepan.  Cook and stir over med low heat bringing the mixture just to a boil.  While this mixture is heating, prepare an ice bath in a large mixing bowl for the custard.

Combine the eggs and remaining sugar in a med bowl and whisk until mixture is pale and thick.  (I used my kitchen aid).

Once the cream mixture has reached a boil, slowly whisk 1/3 of it into the eggs.  Add another 1/3 and then return the combined mixture to the remaining cream mixture in the pan.  Return the pan to the med low heat and cook, stirring constantly, with a wooden spoon until the mixture coats the back of the spoon.  This only takes a minute or two.  Be careful not to overcook.

Pour the mixture into a bowl set inside the ice bath and cool to room temperature.

Place the mascarpone into bowl of a stand mixer fitted with the paddle attachment.  Mix on medium low until creamy.  Slowly add the prepared and cooled gelato mixture with the mixer running.  Beat until combined and no lumps remain.  Cover and refrigerate for a few hours or overnight.

Pour into an ice cream maker following the manufacturers directions.  When the ice cream is done churning, place a layer of lady fingers in the bottom of a glass bowl that has a cover.  Drizzle the lady fingers with chocolate syrup then add a layer of gelato. Make another layer of lady fingers drizzled with chocolate and cover with remaining gelato.  Drizzle the top with additional chocolate syrup. Cover and place in freezer for at least 2 hrs.  Remove from freezer 15 minutes before serving.  Place scoop or two of ice cream into a sundae cup or bowl and garnish with a cookie if desired. Print Recipe

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