17
Jul
Posted as Ice Cream and Frozen Desserts
Imagine the most perfect vanilla ice cream. Now layer it with a rich fudge sauce. Then mix in chocolate covered peanuts. Now stop imagining and go make this Tin Roof ice cream. Right.Now. For someone who loves nothing more than the sweet symphony of flavors that the combination of chocolate and peanuts mixed together provide, this is the ultimate treat. The traditional Tin Roof Sundae consists of vanilla ice cream topped with Spanish peanuts and chocolate sauce, and this ice cream mimics the old-fashioned sundae perfectly. The combination of sweet ice cream and fudge sauce with the saltiness of the peanuts is wonderful. Note that the recipe calls for unsalted peanuts, but I love the sweet/salty combo so I went for the salted peanuts, and am so glad I did – I love the contrasting flavor that they provide.
This recipe, although consisting of three components, is really simple to put together. The milk and vanilla bean mixture steeps for 30 minutes and in that that time I was able to make both the chocolate-covered peanuts and fudge ripple. Super easy! I made David Lebovitz’s Philadelphia-style vanilla ice cream (no eggs) back in the winter and thought it was fabulous, but the vanilla ice cream in this recipe… WOW. Quite possibly the best vanilla I have ever tasted. I think I said that about the chocolate ice cream last week to, but both are so true! It took quite a bit of restraint not to just dive in to the freezer bowl with a spoon when it was done churning. I did, however, make sure the dasher was clean before going into the sink! Oh, and those chocolate-covered peanuts? Totally addicting as well. Needless to say, this is a must try. It has to be – it’s on the cover of the book!
So far I have celebrated July being National Ice Cream Month with Pistachio Gelato, Chocolate Ice Cream, and now the Tin Roof Ice Cream. As promised, I’m bringing you a new ice cream recipe each Friday during July and we still have two remaining! So tell me… what types of ice cream would you like to see featured here in the last two weeks? Any favorite flavors, add-ins, recipes?
I have entered this ice cream in the Ice Cream Social Challenge being hosted by ScottySnacks, SavortheThyme and Tangled Noodle. If you’ve made ice cream this month head on over and take part in the social to celebrate National Ice Cream Month!
One year ago: Pasta Fagioli Soup
Two years ago: Bacon, Cheddar & Green Onion Scones
Reminder: You can cast one vote per day until July 31st for my Bananas Foster Banana Bread in the Best Banana Bread Challenge at MixingBowl. Please head on over if you deem the recipe worthy 
I appreciate the support!
In Other News: Erin from Purrday with the Kitties asked to do a little feature on Brown Eyed Baker on her blog and she just completed it yesterday. Head on over to check out the article – find out my favorite things to bake, the recipes my family requests most, and a few other things (including a candid pic!). Thanks Erin, for wanting to feature me!
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Tin Roof Ice Cream
Makes 1¼ quarts
¾ cup whole milk
¾ cup granulated sugar
Pinch of salt
1½ cups heavy cream
½ vanilla bean, split lengthwise
4 large egg yolks
¼ teaspoon vanilla extract
¾ cup Chocolate-Covered Peanuts (recipe follows)
Fudge Ripple (recipe follows)
1. Warm the milk, sugar, salt and ½ cup of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful 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.
2. 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 egg yolks back into the saucepan.
3. 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. 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.
4. When ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. While the ice cream is freezing, chop the peanuts into bite-sized peanuts.
5. Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
Chocolate-Covered Peanuts
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts
1. Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.
2. 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 chil.
Mixing them in: Use a chef’s knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart of ice cream as you remove it from the machine.
Storage: Chocolate-Covered Peanuts can be stored for several months in an air-tight container, refrigerated at room temperature.
Fudge Ripple
½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract
1. 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.
2. 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.
Mixing it in: The Fudge Ripple should be thoroughly chilled, as it’s easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
Storage: Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.
(From The Perfect Scoop
by David Lebovitz)
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I am putting in an official request to family members for an ice cream maker for my birthday.
That looks wonderful!
Oh my – pure decadence at its finest!!
My favorite add-in = dulce de leche.
Great photos! recipe sounds lip lickin’ good!
Ok I’m drooling! I’ve got to add ice cream making to my ever growing list of kitchen appliances that I dream of having.
That’s awesome a new ice cream recipe every friday (now I have a reason to look forward to Fridays YAY!)
Always looking to fill up my ice cream maker with something. This looks fabulous!
I can’t wait to buy a ice cream maker so I can make some of the delicious looking ice cream that has been going around!
This recipe has been calling to me since I bought the book, but I haven’t gotten around to making it yet. Yours looks awesome! Great photos!
You just created the perfect icecream! Looks like heaven!
I am such a sucker for homemade ice cream these days! This is one I have been wanting to try, but hubby doesn’t like the nuts. Looks divine!
So many good things going on in here from simply vanilla ice cream to creamy fudge. Yum!
Wow is all I can say! That looks delish! I’m a HUGE fan of icecream
What kind of ice cream maker do you use? I’ve wanted to get one but I don’t know what to really look for. Thanks!
This ice cream looks super yummy!!!
BTW – I passed along and award for you on my blog.
That looks amazing! Perfect for a hot summer day, like today. Wish I had a cone!
THANK YOU, THANK YOU, THANK YOU!!!!!!
Now I am truly mourning the loss of my ice cream maker. That looks soooo good and with this 100′ weather we’re having here, I sure could use a scoop (or 2 or 3) right about now.
I was just watching Paula Deen and she was having a show about ice cream and I said I need an ice cream maker. I guess I am not the only one. I gain 5 pounds every time I come here lol
This ice cream is amazing. I loved it. Great pics.
Fabulous and delicious! David’s pb ice cream is amazing. I made that recently with the chocolate covered peanuts added–I love the salt, too! Tin Roof is such a great, classic flavor. Now after just making Dorie’s vanilla, I’ve got to try David’s!
this was the second recipe i tried from david’s book, its really good! I LOVE tin roof ice cream! looks fab!
very very yummy Ice Cream a water is coming in my mouth ……………… thnx for such a nice post………….i am going to try…………………
I have been watching your blog for this recipe ever since you tweeted about it. You did not disappoint! This looks phenomenal.
Be sure to enter this in the ice cream social!
http://savorthethyme.blogspot.com/2009/07/national-ice-cream-month-ice-cream.html
Mmm, sounds like another delicious flavor! Love that that picture with the fudge running down the cone – yum!
WOW. I love this. Tin roof has always been one of my favs, so now I must make this!
Photos are gorgeous! Ice cream looks good too
Wow, this is one of my favorite sundaes, and now it’s all contained in silky bites of ice cream!
Hi Katie,
I actually use the ice cream maker attachment for the Kitchen Aid mixer. I have also heard good things about the Cuisinart ice cream maker. I hope this helps!
Cookin’ Canuck – Glad I could deliver!
I have been having WAY too much ice cream this summer
this looks so tempting!
I’m just curious as to why you can eat peanuts even though you stated throughout your blog that you are allergic to all nuts. Not trying to be rude, just generally curious.
edit “generally” to genuinely. Sorry about that.
Hi Sarah, no worries, I know it could be confusing. After five years I was re-tested and cleared of all food allergies and have no trouble with nuts of any kind now. I wrote about it in this post: http://www.browneyedbaker.com/2009/02/16/for-the-love-of-peanut-butter-and-cinnamon/.
I bet that makes baking a lot easier!
Love your blog by the way!
It is times like this I wish I had an ice cream maker. I came to visit my cookies, until I get to make them. I get inspiration, looking at them.
That ice cream is absolutely mouth-watering. All my favorite flavors, yum!