Italian Tiramisu Ice Cream Recipe - Brought to you by Musso-Spareparts.com

Heat the milk until it lightly boils. Grind the coffee coarsely and add it to the milk, then remove the pan from the heat. Let the coffee steep for 5 minutes.

Meanwhile, whisk the egg yolks with the sugar until a soft and frothy mixture forms. Strain the milk to remove the coffee grounds and pour it into a saucepan. Add the egg-sugar mixture, mascarpone, and locust bean gum. Use a kitchen thermometer to ensure the mixture reaches a temperature of 85 °C (185 °F).

Remove the pan from the heat and let the mixture cool, first to room temperature and then in the refrigerator. Once thoroughly chilled, pour the mixture into the ice cream maker.

Activate the cooling and mixing functions and let the machine run. When the ice cream is almost ready, crumble 4 ladyfingers directly into the bowl. The ice cream's texture should contain cookie pieces, so do not mix for too long. Serve the ice cream with a generous layer of unsweetened cocoa powder.