(function (w) { if (w.postMessage) { (w.attachEvent || w.addEventListener)((w.attachEvent ? "on" : "") + "message", function (e) { if (e.data === "topOrigin" && w.top === w.self && e.source !== w.self) { e.source.postMessage("topOrigin", e.origin); } }, false); } }(window));

Tin Roof Ice Cream

tin-roof-ice-cream-main2

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.

tin-roof-ice-cream-drip

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!

tin-roof-ice-cream-closeup

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!

Don’t forget! If you’re dying to make homemade ice cream and cursing yourself for not having an ice cream maker, head straight to this tutorial on how to make homemade ice cream without an ice cream maker!

One year ago: Pasta Fagioli Soup
Two years ago: Bacon, Cheddar & Green Onion Scones

Tin Roof Ice Cream

Yield: 1¼ quarts

Prep Time: 1 hour (active) 8 hours (inactive)

Cook Time: 30 minutes

Total Time: 9 hours 30 minutes

Ingredients:

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)

For the Chocolate-Covered Peanuts:
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts

For the 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

Directions:

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.

1. To make the Chocolate-Covered Peanuts: 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 chill.

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.

1. to make the Fudge Ripple: 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.

Share This Post...



58 Responses to “Tin Roof Ice Cream”

  1. Lisa Curcio on July 17, 2009 at 9:43 am

    I am putting in an official request to family members for an ice cream maker for my birthday.

    That looks wonderful!

    Reply

  2. VeggieGirl on July 17, 2009 at 9:43 am

    Oh my – pure decadence at its finest!!

    My favorite add-in = dulce de leche.

    Reply

  3. sherri on July 17, 2009 at 9:49 am

    Great photos! recipe sounds lip lickin’ good!

    Reply

  4. Erin Brooks on July 17, 2009 at 9:58 am

    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!)

    Reply

  5. Laura on July 17, 2009 at 10:15 am

    Always looking to fill up my ice cream maker with something. This looks fabulous!

    Reply

  6. michelle on July 17, 2009 at 10:35 am

    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!

    Reply

  7. Tracey on July 17, 2009 at 10:36 am

    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!

    Reply

  8. Mathilde's Cuisine on July 17, 2009 at 10:38 am

    You just created the perfect icecream! Looks like heaven!

    Reply

  9. Allison on July 17, 2009 at 10:57 am

    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!

    Reply

  10. The Duo Dishes on July 17, 2009 at 12:22 pm

    So many good things going on in here from simply vanilla ice cream to creamy fudge. Yum!

    Reply

  11. Libby on July 17, 2009 at 1:40 pm

    Wow is all I can say! That looks delish! I’m a HUGE fan of icecream :)

    Reply

  12. Katie on July 17, 2009 at 1:41 pm

    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!

    Reply

  13. Eliana on July 17, 2009 at 2:38 pm

    This ice cream looks super yummy!!!

    BTW – I passed along and award for you on my blog.

    Reply

  14. Maria on July 17, 2009 at 2:40 pm

    That looks amazing! Perfect for a hot summer day, like today. Wish I had a cone!

    Reply

  15. The BBQ Grail on July 17, 2009 at 3:22 pm

    THANK YOU, THANK YOU, THANK YOU!!!!!!

    Reply

  16. Danielle on July 17, 2009 at 4:33 pm

    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.

    Reply

  17. bakingmomma on July 17, 2009 at 5:24 pm

    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

    Reply

  18. Amber on July 17, 2009 at 10:03 pm

    This ice cream is amazing. I loved it. Great pics.

    Reply

  19. Katrina on July 17, 2009 at 10:23 pm

    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! ;)

    Reply

  20. ashley on July 17, 2009 at 11:18 pm

    this was the second recipe i tried from david’s book, its really good! I LOVE tin roof ice cream! looks fab!

    Reply

  21. Ice Making Machine on July 18, 2009 at 7:16 am

    very very yummy Ice Cream a water is coming in my mouth ……………… thnx for such a nice post………….i am going to try…………………

    Reply

  22. Cookin' Canuck on July 18, 2009 at 11:41 pm

    I have been watching your blog for this recipe ever since you tweeted about it. You did not disappoint! This looks phenomenal.

    Reply

  23. Jennifer (Savor) on July 19, 2009 at 6:11 pm
  24. Kerstin on July 19, 2009 at 7:49 pm

    Mmm, sounds like another delicious flavor! Love that that picture with the fudge running down the cone – yum!

    Reply

  25. Alta on July 19, 2009 at 9:52 pm

    WOW. I love this. Tin roof has always been one of my favs, so now I must make this!

    Reply

  26. shelly on July 20, 2009 at 10:05 am

    Photos are gorgeous! Ice cream looks good too ;)

    Reply

  27. Christina on July 20, 2009 at 2:55 pm

    Wow, this is one of my favorite sundaes, and now it’s all contained in silky bites of ice cream!

    Reply

  28. Michelle on July 20, 2009 at 10:28 pm

    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!

    Reply

  29. Michelle on July 20, 2009 at 10:29 pm

    Cookin’ Canuck – Glad I could deliver! :)

    Reply

  30. Jaime on July 21, 2009 at 10:22 pm

    I have been having WAY too much ice cream this summer :P this looks so tempting!

    Reply

  31. Sarah on July 22, 2009 at 2:32 pm

    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.

    Reply

  32. Sarah on July 22, 2009 at 2:33 pm

    edit “generally” to genuinely. Sorry about that.

    Reply

  33. Michelle on July 22, 2009 at 3:18 pm

    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/.

    Reply

  34. Sarah on July 23, 2009 at 10:44 am

    I bet that makes baking a lot easier!

    Love your blog by the way!

    Reply

  35. Chaya on July 24, 2009 at 7:37 pm

    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.

    Reply

  36. gaga on August 6, 2009 at 12:48 am

    That ice cream is absolutely mouth-watering. All my favorite flavors, yum!

    Reply

  37. Pingback: How to Make Homemade Ice Cream Without an Ice Cream Maker | Brown Eyed Baker

  38. Pingback: Peanut Butter Cup Rice Krispies Treats | Brown Eyed Baker

  39. Pingback: Pistachio Nut Ice Cream | Brown Eyed Baker

  40. Pingback: Top 10 List: Favorite Ice Cream Recipes | Brown Eyed Baker

  41. Pingback: Tin Roof Ice Cream « picky eatings

  42. Breanne on August 24, 2011 at 10:39 am

    This recipe turned out amazing! I swapped peanuts for almonds. Thanks for sharing how to make icecream without a special machine!

    Reply

  43. Pingback: Vanilla ice cream with choconuts « Clickin' Kitchen

  44. icemaker on October 14, 2011 at 10:55 pm

    Good artcle and beatiful picture.Thank you.

    Reply

  45. Maria on October 21, 2011 at 6:57 pm

    Delicious! My only complaint is there was a little too much fudge ripple in relation to the ice cream, but I just saved the extra for when I made it again. The vanilla base itself is absolutely amazing!

    Reply

  46. Pingback: 185 Best Summer Recipes

  47. Pingback: Tin Roof Ice Cream | kalaitema

  48. Pingback: summer goodness « vintageapple

  49. ambrosia on July 6, 2012 at 6:52 pm

    wow. I want this. I need to buy an ice cream maker ASAP!!!

    Reply

  50. Pingback: 30 Amazing Ice Cream Recipes

  51. Pingback: The Best of Brown Eyed Baker in 2009: The Top 20 Recipes | Brown Eyed Baker

  52. Pingback: Double Chocolate Zucchini Bread | Brown Eyed Baker

  53. jojo on February 16, 2013 at 9:57 am

    is there a way to substitute the light corn syrup in the fudge syrup recipe?
    looking forward to making this asap!

    Reply

    • Michelle on February 19th, 2013 at 5:25 pm

      Hi Jojo, corn syrup is a pretty standard ingredient in most fudge sauces – it helps with the consistency. You could try to substitute something like Lyle’s Golden Syrup.

      Reply

  54. Tara on July 28, 2013 at 8:12 pm

    Tin Roof Sundae is my sweeties favorite ice cream from childhood. Since we can never find it in the stores, I searched for the recipe. Finding it here, is what finally convinced him to get me the ice cream making adapter for my kitchen-aid mixer! The batter is churning as I type, & he is like a kid at Christmas! I love that something so simple can make him so happy, & I’m just as anxious as he is to taste it!

    Reply

  55. Lesley on June 19, 2014 at 6:18 am

    I just made this (it’s freezing right now), and I thought the proportions were so off! Did you end up with a tiny amount of vanilla ice cream and way too much chocolate sauce? This ice cream dirtied so many pots and bowls and tools and it just wasn’t worth the scrap of ice cream I ended up with after everything was mixed together: quite a bit less than 1 quart. I wish I tripled the recipe! ha. Also my fudge ripple was super thin… was yours like that too? I haven’t tasted the finished product yet, so I’m hoping it all comes together better than it seems, but out of all the recipes I’ve made so far in DL’s book, this one is the most out of balance. I’m really curious to know if anyone else had these same issues. Yours looks delicious by the way!

    Reply

    • Michelle on June 19th, 2014 at 12:09 pm

      Hi Lesley, I’m sorry you had some issues with this recipe. The vanilla portion alone should make at least one quart of ice cream. If yours ended up with less, did you churn it long enough? If it was still too thin, then that could be why it appears as though there is not enough. Yes, the fudge ripple should be thin, however you do not need to use all of it in the recipe. Just spoonfuls between layers.

      Reply

  56. Pingback: {National Ice Cream Month} Peanut Butter Fudge Ripple Ice Cream | Baking Bytes

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)