TIRAMISU ICE CREAM 1998 ( ITALY)

Steps:

• Combine milk and half and half with the vanilla been in a heavy saucepot.
• Bring up to just boiling point over medium heat.
• Whisk the eggs with the sugar until well blended.
• Add hot milk mixture into the beaten yolk/sugar mixture whisking well.
• Return all to the saucepot on medium heat.
• Cook over medium low heat until mixture coats the back of a spoon.
• Stirring constantly, and not boiling.
• Remove the vanilla bean and clean off.
• Scrape seeds that remain in the pod, and throw away the empty pod.
• Mix the seeds in with the mascarpone cheese and beat until creamy.
• Strain if desired the egg milk mixture into a large bowl, pushing thru well.
• This will remove any cooked egg that might have occurred.
• Now into the bowl of custard, combine the mascarpone and seeds.
• Chill mixture covered overnight or until completely cold about five hours.
• Stir in the coffee cyrstals.
• Pour into the freezer container and process as manufacturers directions.
• Just before removing from the machine about five minutes , pour in the coffee liqueer and chocolate shavings.
• You also can add five crumbled lady finger biscuits, if you desire the cookie in the ice cream.
• So the liqueur, chocolate and crumbled biscuits go in the last three to five minutes of freezing in the machine, these just have to be folded inches.
• Spoon into a tupperware or covered freezer type container, and freeze solid.