Ingredients

• 4 large egg yolks
• ¾ cup granulated sugar
• 1 ½ cups whole milk
• ½ teaspoon kosher salt
• 4 ounces mascarpone cheese, softened
• 1 ½ cups heavy cream
• 1 teaspoon pure vanilla extract
• 8 ladyfinger cookies, chopped into bite-sized pieces
• 2 shots espresso or strong coffee, cooled
• 1 teaspoon unsweetened cocoa powder

Instructions

1. In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale yellow– about 1 minute.
   
2. In a medium saucepan, heat the whole milk and salt over medium-low heat until it begins to steam. Don’t let it boil! 
3. Slowly pour the steaming milk into the egg yolks, whisking constantly. 
4. Pour the mixture back into the saucepan and return it to the stove over medium-low heat. Cook, stirring constantly, until the mixture thickens and coats the back of the spoon– about 5-7 minutes. Remove the custard from the heat and strain it through a fine-mesh sieve into a large heatproof bowl.
5. Whisk in the mascarpone until smooth. Then add the heavy cream and vanilla and mix to combine.
6. Pour the mixture into the ice cream maker, select the ice cream mode and churn until it expands to a soft-serve consistency.
7. When the ice cream has finished churning, quickly combine the chopped ladyfingers and espresso in a small bowl. Add ⅓ of the ice cream base to a loaf pan and sprinkle over ½ of the espresso soaked ladyfingers. Then layer another ⅓ of the ice cream, the remaining ladyfingers, and the remaining ice cream. 
8. Dust the ice cream with cocoa powder and then wrap it tightly in plastic and freeze until set– at least 6 hours but preferably overnight.