Tiramisu Ice Cream

Thought it would be fun to make the ice cream version of the classic Italian dessert, Tiramisu. Those of you who don't have an ice cream maker will be pleased to hear you can make it without one.
And surprise! It really did taste like Tiramisu! Very rich.....the bitter cocoa on top cuts that a bit. Completely divine and decadent! 

Tiramisu Ice Cream
From Drizzle and Dip

Ingredients:
2/3 cup water 
¾ cup sugar 
250gms Mascarpone cheese 
250 gms of crème fraiche or sour cream 
1 tsp vanilla extract 
3 tsp instant coffee dissolved in 3Tbs hot water 
2 Tbs brandy or coffee liqueur  (I used Kahlúa )
90 gms soft ladyfingers, broken into small pieces 
cocoa powder for dusting

Method:
Bring the water and ½ cup to a boil and stir until the sugar dissolves. Set aside to cool and then refrigerate.Dissolve the coffee with the remaining water and sugar and allow to cool. 
Beat the cream fraiche, vanilla and Marscapone cheese in a bowl until blended. Add the chilled sugar syrup and blend. 
Add the brandy or liqueur to the coffee mixture and set aside. 
If not using an ice cream machine: pour the mixture into a plastic tub and freeze for 4 hours. Beating it once half way through to break up the ice crystals. 
If you are using a machine: pour the mixture into the ice cream machine and churn until it is a thick consistency but not fully made. 
Line a loaf tin with cling wrap. 
Spoon the coffee/brandy mixture over the ladyfingers. 
Spread a third of the cream mixture on the bottom of the loaf. 
Scatter over half the biscuits and lightly press in. 
Spread another third of the ice cream mixture and repeat with the remaining half of the biscuits. Finish off with the remaining third of the cream mixture. 
Cover and freeze until set. 
When you are ready to serve take the loaf out and allow it to soften slightly at room temperature and then tip out onto a serving plate. Sift cocoa powder over the top.