Sundaes With Cindy #6: Tin Roof Ice Cream

Based on a sundae created in the early 1900's, this ice cream has both chocolate covered peanuts and a delicious fudge swirl!

- Recipe -

Ice Cream: 

  ● 2 cups 2% milk 

  ● 5 egg yolks 

  ● 1/2 cup + 2 T. sugar 

  ● 2 t. vanilla 

  ● 1/4 cup heavy cream 

Chocolate Covered Peanuts: 

  ● 3/4 cup semisweet chocolate chips 

  ● 1 cup salted peanuts 

Fudge Swirl Sauce: 

  ● ½ cup sugar 

  ● 1/3 cup light corn syrup 

  ● ½ cup water 

  ● 6 T. unsweetened Dutch-process cocoa powder 

  ● ½ t. vanilla extract 

1. Put milk in saucepan. Bring to boil over medium heat. (This takes about 12-13 minutes.) 

2. While the milk is heating, whip yolks & sugar in mixer for 2 minutes. Dribble hot milk into eggs, a few tablespoons at a time, keeping the mixer going constantly. 

3. Once milk is in the eggs, turn heat down to medium-low and pour mixture back into the saucepan and cook for about 12 minutes, stirring constantly, so eggs don't begin to scramble. Use an instant-read thermometer and cook until mixture reaches 170˚F. 

4. Remove from heat and pour through a strainer. Allow to cool to luke warm (about 30 minutes) then cover with plastic wrap and refrigerate until completely chilled, about 2-3 hours. 

5. When you're ready to freeze the ice cream, stir heavy cream & vanilla into custard and freeze in an ice cream maker. (This takes about 20 minutes.) While the ice cream is freezing, break up the chocolate-covered peanuts into bit-size pieces. 

6. When the ice cream is done freezing, add the chocolate covered peanuts. Once they're all in the ice cream, stop the machine. Get a freezer container and spoon some of the Fudge Swirl on the bottom of the container. Then, as you spoon the the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. 

Chocolate Covered Peanuts: 

1. Heat chocolate in microwave-proof dish in 30 second bursts. When chocolate is melted, add peanuts. Make sure the peanuts are completely coated with chocolate. Then pour onto a parchment lined tray, spread out into a single-layer and place in refrigerator to cool. 

Fudge Swirl Sauce: 

1. Whisk the sugar, corn syrup, water, and cocoa powder in a medium saucepan, over medium heat. Once the cocoa powder is dissolved and smooth, switch to using a heat-resistant spatula. Stir constantly, until the mixture begins to boil. Boil for 1  minute, stirring constantly. Remove from the heat, stir in the vanilla, and let cool at room temperature for 30 minutes. Then  pour into a container and refrigerate and mixture is totally cold. 

Download pdf recipe for: Tin Roof Ice Cream