I don’t think I ever got around to mentioning two awesome gifts I got for Christmas. My husband got me the ice cream attachment for my stand mixer and his parents got me The Perfect Scoop by David Lebovitz, which is an ice cream cookbook. I’ve referenced it several times before, I was constantly checking it out at the library, so this was the perfect gift for me.
I let the hubs pick what the first ice cream flavor to be made in the new machine would be and he picked Tin Roof. The picture looked fabulous, I couldn’t wait. As I made it, I realized that it was a pretty involved recipe…it called for making the chocolate covered peanuts and the fudge ripple before starting on the actual ice cream base. I grumbled through it but learned quick enough, all the work was definitely worth it (though next time I’ll just buy the chocolate covered peanuts, as mine were all stuck together)! This ice cream was delicious and I’m so excited to share it with you. I hope you enjoy it as much as we did!
Tin Roof Ice Cream
Recipe slightly adapted from: The Perfect Scoop by David Lebovitz
3/4 cup whole milk (I used 2%)
3/4 cup white granulated sugar
pinch of salt
1.5 cups heavy cream
4 large egg yolks
1 tsp vanilla extract
3/4 cup chocolate covered peanuts (just go buy some)
Fudge Ripple (see recipe below)
Heat the milk, sugar, salt and 1/2 cup cream in a small saucepan until just warm. Pour the remaining 1 cup of cream in a bowl and set a mesh strainer on top. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir this mixture over medium heat, scraping the bottom as you stir, until it thickens and coats the spatula. Once thickened, pour it through the strainer into the bowl with the reserved cream, add the vanilla and mix well. Place in the sink in an ice bath and stir until cooled then cover and put it in the refrigerator until chilled.
Once chilled, freeze per your ice cream maker instructions. About 15 minutes into the process, add the peanuts and continue churning. When done, spread a little of the fudge ripple into the bottom of the freezer-safe container, then put a layer of ice cream and continue until done. Don’t stir them or you’ll have muddy looking ice cream.
For the fudge ripple:
1/2 cup white granulated sugar
1/3 cup light corn syrup
1/2 cup water
6 tbsp cocoa powder
1/2 tsp vanilla extract
Whisk together the sugar, corn syrup, water and cocoa powder in a medium saucepan and heat over medium heat, whisking until the mixture begins to bubble at the edges. Continue to whisk until it comes to a low boil, cook for a minute then remove from the heat, stir in the vanilla and let it cool. Chill in the refrigerator before using.