What is your favorite ice cream? Tin Roof ranks up there as one of my very, very favorite flavors. My favorite store brand (Blue Bell) has it in seasonal rotation, meaning I can’t just wake up on any Saturday morning and run to the store to grab some for breakfast. (That has never happened. I swear.)
This Tin Roof is our favorite homemade vanilla ice cream studded with chunks of chocolate-covered peanuts and swirled with a fudge ripple.
It settles the “chocolate or vanilla” argument… at least until it’s time to make another batch of ice cream.
Tin Roof Ice Cream
Rich, homemade vanilla bean ice cream with fudge ripple and chocolate-covered peanuts.
- For the ice cream:
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream, divided
- Pinch of salt
- 2 tsp vanilla
- 1 tsp vanilla bean paste (or scrapings of 1 vanilla bean)
- 6 large egg yolks
- For the fudge ripple:
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 1/2 cup water
- 6 Tbsp Dutch-process cocoa powder
- 1/2 tsp vanilla
- For the chocolate covered peanuts:
- 1 cup whole roasted, unsalted peanuts
- 4 oz dark chocolate, chopped
- Warm the milk, sugar, 1 cup of cream, and salt in a medium sauce pan.
- Pour the remaining cream into a large bowl and set a fine strainer on top.
- In a separate bowl, whisk the egg yolks while slowly adding a couple ladles of the heated milk.
- When the side of the bowl is warm to the touch, pour the yolk mixture into the sauce pan.
- Stir the mixture constantly over medium heat, 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.
- Add the vanilla extract and vanilla bean paste.
- Stir occasionally until cool, and then transfer to the fridge for another 2-4 hours. (Setting the bowl in a sink with ice and cold water substantially speeds up the process.)
- To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
- Let boil for 1 minute, stirring constantly, and then remove from heat.
- Stir in vanilla.
- Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
- To make the chocolate covered peanuts, wrap a plate with plastic wrap.
- Microwave the chocolate in a small bowl in 30-60 second increments, until completely melted.
- Stir in the peanuts until well-coated and then pour onto the plastic-covered plate, pressing the peanuts into a single layer.
- Refrigerate until cold, chop into small pieces, and transfer to a ziptop bag (will keep in the fridge for several weeks).
- Pour the chilled custard into your ice cream maker and freeze according to directions.
- Add the chopped chocolate-peanut pieces, and then let the mixer run another 1-2 minutes more (or fold them in manually).
- Transfer 1/3 of the ice cream into a storage container.
- Drizzle 2-3 Tbsp of fudge ripple over top.
- Repeat, with the next 1/3 of the ice cream and more fudge ripple.
- Transfer the last of the ice cream to the bowl, top with more fudge ripple, cover with a lid, and put in the freezer until completely firm.
Yields: 1+ quart
Estimated time: 4 hours