Tin Roof Ice Cream

July 20, 2010 · 14 comments

in desserts/sweets

July is national ice cream month!  And I will, only somewhat shamefully,  admit to recently picking up a box of Good Humor Strawberry Shortcake bars, a childhood favorite.  (Have those gotten smaller or  have I just gotten bigger?)

But, I wish I would have celebrated ice cream month every single day with this ice cream.  Sadly, it didn’t last in our house anywhere near a month.  This ice cream is oh-so-good.  A delicious vanilla base that I already raved about, chocolate-covered peanuts, and an old school fudge ripple.  How could you possibly go wrong with that combination?  Really, the only way this could be even better in my opinion would be with the addition of a caramel ripple – which I may try next time.

I’ve never heard of tin roof ice cream, and what a travesty. Have I mentioned I really liked it? Yum.  It actually reminds me a bit of Dairy Queen’s peanut buster parfait, but it’s better, of course.  Despite being made of three components, this ice cream is still incredibly easy to put together.  The peanuts take no time and the fudge ripple comes together in just a few minutes.  Once everything is chilled, you are ready to go and then after that  you are ready to eat one of the best ice creams ever.

I honestly didn’t even realize I was only supposed to use half of the chocolate-covered peanuts, so I used them all.  I would definitely go this route again because otherwise, I don’t think it would be enough. I also used salted peanuts even though the recipe called for unsalted because I’m a big fan of salty-sweet combos.  Other than that, I made no changes to this recipe, because it doesn’t need changes.

Tin Roof Ice Cream

adapted from The Perfect Scoop by David Lebovitz

3/4 cup whole milk
2/4 cup sugar
pinch of salt
1.5 cups heavy cream
1/2 vanilla bean, split lengthwise
4 large egg yolks
1/4 tsp. vanilla extract
1 batch of chocolate-covered peanuts (recipe follows)
1 batch fudge ripple (recipe follows)

Warm the milk, sugar, salt, and 1/2 cup cream in a medium saucepan.  With a sharp paring knife, scrape the seeds from the vanilla bean and add them, as well as the pod, to the hot milk mixture. Cover and remove from heat.  Steep at room temperature for 30 minutes.

Rewarm the milk mixture.  Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top.  In a separate bowl, whisk the egg yolks.  Slowly pour the warm milk mixture into the yolks, whisking constantly.  Scrape back into the saucepan.  Stir the mixture constantly over medium heat with a spatula or wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the mesh strainer and sit it into the cream to cool.  Add the vanilla bean back into the custard and stir the mixture until cool over an ice bath.  Chill thoroughly in the refrigerator.

Remove the vanilla bean and freeze the mixture according to your ice cream manufacturer’s directions.  Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with the fudge ripple.

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

Put the chocolate pieces into a dry heatproof bowl. Place the bowl over a saucepan of simmering water to melt the chocolate.  Stir until smooth.  In the meantime, stretch a piece of plastic wrap or wax paper over a plate.

Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate.  Spread the mixture onto the lined plate and chill.

Before mixing them into the ice cream, use a sharp knife to chop the chocolate-covered peanuts into bite-sized pieces.

Fudge Ripple
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 whisking constantly, until the mixture bubbles at the edges.

Continue whisking until it gets to a low boil. Cook one minute, whisking frequently.  Remove from heat and stir in the vanilla.  Let cool and then chill in the refrigerator before using.

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{ 14 comments… read them below or add one }

Donald July 21, 2010 at 3:44 am

now this just sounds awesome! i haven’t made my ice cream yet, but i do have some time off coming and this sounds like a winner!


nina July 21, 2010 at 8:55 am

Ooooo, yummee!!!!


Banana Wonder July 21, 2010 at 10:12 am

If I only had an ice cream maker… I agree with you on the salty peanuts…but wait, did you say you’d never heard of Tin Roof ice cream before?


elly July 21, 2010 at 10:34 am

Nope, never!


Joy July 21, 2010 at 12:29 pm

That looks so, so good. Thank you so much for sharing the recipe. I am going to have to try this.


ash July 21, 2010 at 2:18 pm

my favorite store bought ice cream is Tin Roof… so when I bought Perfect Scoop a few years ago, this was my first ice cream to make. Its so good! I also like salted peanuts for this! :-)


Jenn AKA The Leftover Queen July 21, 2010 at 6:21 pm

Looks delicious Elly! I love ice cream!!!


Peter July 22, 2010 at 7:31 am

I’ve never heard of this flavour either but i lurve chocolate and peanuts. I best go make some ice cream while its still july.


bellini valli July 22, 2010 at 9:27 am

David is the King of the scoop!!!


Erin July 22, 2010 at 2:22 pm

This sounds fantastic. I am a huge fan of ice creams that involve a mix of chocolate and peanut butter!


tobias cooks! July 23, 2010 at 4:44 am

looks delicious! Perfect ice cream.


Erin July 24, 2010 at 5:01 pm

This is one of my favorite ice creams ever!


Julie July 25, 2010 at 5:38 pm

Mmmm, I made this recipe myself a year or two back, and you’re right on with the Peanut Buster Parfait analogy. Personally this is my favorite vanilla ice cream base from the book, though they’re all good. :)


Laurie Constantino August 15, 2010 at 11:10 pm

David Lebovitz is a national treasure (even tho he lives in Paris, his sensibilities are pure American). Perfect Scoop is one of my favorite books, and your version of tin roof looks completely delicious. YUM!


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