Tin Roof Ice Cream
What do you call an ice cream that combines a rich vanilla ice cream, chocolate covered peanuts, and a fudge ripple? Tin Roof Ice Cream, of course! (I had never heard of it before either.)
I expected this ice cream to be good, but it is even so much better than I expected. You start by creating a vanilla bean custard-based ice cream that is so rich and creamy. Half of a vanilla bean and 1/4 teaspoon of vanilla extract provide the perfect amount of vanilla flavor. I of course had to have a taste of the plain vanilla ice cream before adding the mix-ins, and it is wonderful. I might even say it is one of the best vanilla ice creams I’ve ever tasted. Mixed into the ice cream base are chocolate covered peanuts- also so much more delicious than I had imagined them to be. Finally a fudge ripple is layered with the ice cream. Yum!
I will admit that I cheated and did not make homemade fudge ripple. Instead I used store-bought chocolate fudge sauce. While the store-bought chocolate worked just fine, next time I’d like to try making my own fudge ripple using David Lebovitz’s recipe. Based on how wonderful his other recipes have turned out, I can only imagine that his fudge ripple recipe will produce an amazing result as well. I’ve included the recipe below, so that you can try it if you wish.
Tin Roof Ice Cream
Makes about 1 1/4 quarts
- 3/4 cup whole milk
- 3/4 cup sugar
- Pinch of salt
- 1 1/2 cups heavy cream
- 1/2 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 teaspoon vanilla extract
- 3/4 cup Chocolate-Covered Peanuts (recipe below)
- Fudge Ripple (recipe below)
- Warm the milk, sugar, salt, and 1/2 cup of the cream in a medium saucepan. With a sharp paring knife, scrape the seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
- Rewarm the vanilla-infused mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (an instant-read thermometer should read between 170-175 degrees F). Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
- When ready to churn the ice cream, remove the vanilla bean. Freeze the ice cream in your ice cream maker according to manufacturer’s instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces.
- Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
Makes 1 1/2 cups (I halved the recipe to make the correct amount for the ice cream)
- 4 ounces semisweet or bittersweet chocolate, chopped
- 1 cup roasted, unsalted peanuts
- Melt the chocolate, either in a double boiler on the stove or in the microwave. Stretch a piece of plastic wrap over a dinner plate.
- Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.
Makes 1 cup
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 1/2 cup water
- 6 tbsp. unsweetened Dutch-process cocoa powder
- 1/2 tsp. vanilla extract
- Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
- Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
Recipes from The Perfect Scoop by David Lebovitz