Tin Roof Ice Cream

Tin Roof Ice Cream
From The Perfect Scoop by David Lebovitz

The other day I was in the grocery store wandering errantly through the frozen novelties aisle, despite having nothing of the sort on my shopping list.  As I came to the end cap – you know, the display of novelties to serve on, under, or with your frozen novelties – my eyes fell on the boxes of ice cream cones.   Considering the ice cream-making binge we’ve been on lately, it suddenly seemed absurd that we didn’t have a proper vessel to serve it all in!  Certainly our smooth, creamy, wonderfully homemade lactose bombs deserved more than a mere bowl!

Sure enough, $1.49 and 20 calories later, our ice cream has risen to a new level.  Of course it could also be thanks to Mr. Lebovitz and another of his amazing recipes.  This one is sure to impress, especially when you tell people you made the chocolate covered peanuts and fudge ripple from scratch as well (you don’t have to mention how ridiculously easy they were to make).

Ingredients

Fudge Ripple

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/3 cup light corn syrup (light refers to color, don’t buy the weird “lite” stuff that has fake sugar in it)
  • 6 Tbsp unsweetened cocoa powder (David Lebovitz feels very strongly about using Dutch-process cocoa…but since I couldn’t find such a thing anywhere, I found out first hand that it’s not 100% necessary)
  • 1/2 tsp vanilla extract
Chocolate Covered Peanuts
  • 3 oz bittersweet chocolate, chopped
  • 3/4 cup lightly salted, roasted peanuts
Ice Cream Base
  • 3/4 cup whole milk
  • 3/4 cup sugar
  • pinch of salt
  • 1 1/2 cups heavy cream, divided
  • 1/2 vanilla bean
  • 4 egg yolks
  • 1/4 tsp vanilla extract

Preparation

  1. To make the fudge ripple, whisk sugar, water, corn syrup and cocoa powder in a medium saucepan.  Heat over medium heat, whisking constantly until it just comes to a low boil.  Allow it to boil for 1 minute, then remove from heat.  Stir in vanilla, then chill the ripple quite thoroughly – at least a few hours (the fudge ripple and the ice cream base all have to chill as well, so it shouldn’t be a problem – ideally just do it all a day in advance and chill everything over night).
  2. To make the chocolate covered peanuts, place the chopped chocolate in an absolutely dry heat-proof bowl (I used a Pyrex bowl).  Set the bowl over a saucepan of simmering water, making sure that there’s some gap between the bottom of the bowl and the top of the water.  Stir chocolate until it is melted and smooth.  Remove the bowl from heat and stir in the peanuts.  Spread the mixture out on a plastic wrap-covered plate and chill for a few hours.
  3. To make the ice cream combine the milk, sugar, salt and 1/2 cup of the cream in a medium saucepan.
  4. Split the vanilla bean open with a paring knife and scrape out all the seeds.  Add the seeds and the emptied pod to the saucepan.
  5. Heat milk mixture just until warm.  Remove from heat, cover, and steep for 30 minutes.
  6. While milk is steeping whisk the egg yolks together in a medium bowl.  After the milk is steeped whisk it slowly into the egg yolks, in order to warm but not scramble the yolks.  (I have heavy duty saucepans and my milk was still quite warm after the 30 minute steep.  If yours has cooled off, rewarm it a little before combining it with the eggs).
  7. Fill a large bowl with ice water and nest a medium bowl inside it.  Pour remaining cup of cream into the medium bowl.  Set a sieve atop the medium bowl.  Set aside.
  8. Pour the egg and milk mixture back into the sauce pan and heat over medium heat, stirring constantly with a wooden spoon, scraping the bottom of the pan as you go.  Continue until the custard is thick enough to coat the back of your spoon, and if you drag your finger through the coating the custard doesn’t run right back into the cleared line.
  9. Remove from heat and immediately pour the custard through the sieve and into the medium bowl, combining it with the cream.  Take the vanilla bean out of the sieve, wipe any egg bits off, and return it to the custard.
  10. Chill the custard for at least a few hours, ideally over night.
  11. Freeze ice cream according to your ice cream maker’s instructions.
  12. While ice cream is freezing, chop up the sheet of chocolate covered peanuts into small pieces.
  13. Once ice cream is sufficiently frozen, manually stir in peanut bits.
  14. Avoid stirring fudge into the ice cream, as it will make the ice cream muddy looking.  Instead, pour a little into the bottom of the storage container, then layer in some ice cream.  Add another layer of ice cream, then more fudge…you get the picture.
Makes about 1 1/4 quarts.

*Note: For basic ice cream making tips and info, see my original ice cream post, Thin Mint Ice Cream.  And if you want a LOT of info, buy David Lebovitz’s amazing book, The Perfect Scoop.

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One Response to Tin Roof Ice Cream

  1. Doreen Dodero says:

    I am very impressed you went to the trouble to make the fudge and chocolate peanuts. The Smuckers and Brachs people are hopeing this idea does not catch on.

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