TIN ROOF ICE CREAM
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that. Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.
Provided by David Lebovitz
Categories Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Kid-Friendly Backyard BBQ Frozen Dessert Peanut Vanilla Summer Small Plates
Yield Makes about 1 1/4 quarts
Number Of Ingredients 9
Steps:
- Warm the milk, sugar, salt and 1/2 cup (125 ml) 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.
- Rewarm the vanilla-infused mixture. Pour the remaining 1 cup (250 ml) 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.
- 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.
- 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 pieces.
- Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
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Esther Yanney
[email protected]I wouldn't recommend this recipe to others.
Zeshan Haider
[email protected]This ice cream is okay. It's not my favorite, but it's not bad either.
Shahkar Ali
[email protected]Overall, this ice cream is pretty good. I would make it again, but I would make a few changes to the recipe.
Raabiah Pietersen
[email protected]This recipe was a bit too complicated for me.
Susan Carson
[email protected]I had a hard time finding the ingredients for this recipe.
MUSIC GOD
[email protected]The texture of this ice cream is a bit icy.
Obviary
[email protected]This ice cream is a bit too sweet for my taste.
prashant sunar prashant sunar
[email protected]I'm so glad I found this recipe. It's the perfect way to cool down on a hot summer day.
Egshiglen Enkhmend
[email protected]This ice cream is so easy to make. I love that I don't need an ice cream maker.
Md Kutub
[email protected]The flavor of this ice cream is out of this world!
daud jamshed
[email protected]I love the texture of this ice cream. It's so smooth and creamy.
Daniel moses Obinegbo
[email protected]This ice cream is the perfect summer treat. It's light and refreshing, and the flavor is amazing.
Efrata Essayas
[email protected]I'm not a big fan of ice cream, but this recipe changed my mind. It's so creamy and flavorful.
Jawad Umrani
[email protected]This recipe is a keeper! It's so easy to follow and the ice cream turns out perfect every time.
Ashley Varise
[email protected]The ice cream was delicious! I loved the combination of chocolate, peanut butter, and vanilla.
Thurlo Jansen
[email protected]This ice cream was a hit at my summer party! It was so easy to make and everyone loved the flavor.