Timamisu Ice Cream

Directions

1. 1
   THE MOCHA RIPPLE
2. 2
   1. In a medium pan, whisk together the sugar, corn syrup, espresso and cocoa powder.
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   2. Over Medium heat, whisk constantly until bubbles begin to form at the edges. Continue whisking just until mixture comes to a low boil. Then cook for 1 minute, whisking frequently. Remove from heat, stir in the vanilla and let cool.
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   3. Chill completely in the fridge before using.
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   4. The ripple can be stored for up to 2 weeks covered in the fridge.
6. 6
   ICE CREAM
7. 7
   1. Puree the mascarpone, half and half, sugar, salt, Kahlua and brandy in a blender until the sugar is dissolved and the mixture is smooth.
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   2. Chill thoroughly in the fridge.
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   3. Freeze the ice cream mixture in an ice cream maker according to directions.
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    4. When frozen, layer the ice cream with generous spoonfuls of the mocha ripple in a storage container, beginning with a layer of mocha ripple. DO NOT STIR!!!!
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    5. Freeze before scooping into balls and serving!!!!