Does anyone else think of the "Tiiiiiiin...Roof! Rusted." line from "Love Shack" when you see this ice cream at the store? Just me? Oh well.
When it comes to ice cream at home, we usually have a stash of Ben & Jerry's or Haagen-Dazs pints in the freezer. This past year, however, I've been trying to keep the food bill down, so I started buying Turkey Hill's Tin Roof Sundae ice cream for our occasional dessert treat. It's not B&J's Chocolate Fudge Brownie, but it's actually quite good...with a nice ribbon of fudge and a hit of salty from the peanuts.
After the roaring success of my Coffee Ice Cream, I bought myself a copy of "The Perfect Scoop" by David Lebovitz to continue with my ice cream adventures. I never would have thought to make homemade Tin Roof ice cream, but there it was! I couldn't resist...
Honestly, I think this is one of my favorite things EVER to be featured on Suzy's Goodies. Incredibly smooth and creamy with the perfect mix of rich fudge and salty peanuts. JD said I out-did myself. I must agree. I'm also going to add the fudge ripple to almost anything that comes out of my ice cream maker...if I don't guzzle it straight first.
Tin Roof Sundae Ice Cream
adapted from The Perfect Scoop
3/4 cup whole milk
3/4 cup sugar
pinch of salt
1/2 tablespoon vanilla bean paste
1 1/2 cups heavy cream
4 large egg yolks
1/4 teaspoon vanilla extract
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped
1 cup roasted, lightly salted peanuts
Make Custard: Combine the milk, sugar, salt and 1/2 cup of the cream in a medium saucepan. Cook over medium heat, stirring, until hot and steamy but not boiling. Add the vanilla bean paste, stir and remove from heat. Cover, and let steep for 30 minutes.
Place remaining cup of cream in medium bowl set in an ice water bath. Beat egg yolks in another bowl. Return the saucepan to medium heat and again cook, stirring, until hot and steamy. Slowly pour hot milk mixture into egg yolks, whisking constantly so the eggs do not scramble. Pour egg yolk/milk mixture back into the saucepan and cook, stirring constantly, until custard thickens and coats the back of a spatula (run your finger across the spatula and it should leave a clear path). Pour custard through a fine-mesh strainer into the bowl of cream and stir until cool. Stir in vanilla extract. Chill, tightly covered, in fridge until very cold.
Make Fudge Ripple: Combine sugar, corn syrup, water, and cocoa powder in small saucepan. Cook over medium heat, whisking constantly, until it starts to boil. Keep at a low boil, whisking, for 1 minute. Remove from heat and stir in vanilla extract. Let cool, then cover and chill in fridge until very cold.
Make Chocolate-Covered Peanuts: Line dinner plate with plastic wrap. Place chocolate in dry microwave-safe bowl. Heat chocolate in microwave, stirring every 15-30 seconds, until melted. Add peanuts and stir until evenly coated. Pour onto plastic-lined plate and spread out in an even layer. Chill in fridge until cool, then break into bite-sized pieces.
Make the ice cream: Churn custard in your ice cream maker according to manufacturer's instructions. When finished, fold in chocolate-covered peanuts. Layer ice cream in storage container with spoonfuls of the fudge ripple (you probably won't use it all). Don't stir or you won't get the "ribbon" effect. Cover tightly and freeze until firm.