I’m so happy that I discovered tin roof ice cream! And by discover, I mean stumbled upon it in my epicurious recipe box. I first saw the recipe for fudge ripple, which made my mouth water, which led to the chocolate covered peanuts, and then the ice cream. Oh my! Did that sound good! I’ve tried making ice cream with caramel swirls, but never fudge, and I was definitely in an ice cream mood (it’s been in the 90’s). So this was a win-win.
I needed to be careful to make sure that I cooked the custard long enough. Lately, I’ve been under cooking the custard slightly, making my ice cream softer than usual. I only had one shot with this tin roof ice cream, as I only had enough cream for one batch. The biggest challenge with this recipe was trying not to eat all the chocolate covered peanuts and fudge before adding it to the ice cream. The peanuts tasted like homemade Goobers, and the fudge, like really good homemade Hershey’s syrup. I couldn’t wait.
tin roof ice cream
for the ice cream:
- ¾ cup whole milk
- ¾ cup sugar
- pinch of salt
- 1 ½ cups heavy cream
- 1 ½ teaspoon vanilla
- 4 large egg yolks
- ¾ cup chocolate-covered peanuts
- fudge ripple
for the chocolate covered peanuts:
- 4 ounces semisweet or bittersweet chocolate chopped
- 1 cup roasted unsalted peanuts
for the fudge ripple:
- ½ cup sugar
- 1/3 cup light corn syrup
- ½ cup water
- 6 tablespoons unsweetened Dutch-process cocoa powder
- ½ teaspoon vanilla extract
make the ice cream:
Warm the milk, sugar, salt and ½ cup of the cream in a medium saucepan. Pour the remaining 1 cup 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. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
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.
As you remove the ice cream from the machine, fold in the peanut pieces layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the fudge ripple, as it will make the ice cream muddy looking.
make the chocolate covered peanuts:
Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.
Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.
make the fudge ripple:
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.