From the author: 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.
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Recipe reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, copyright Â© 2007. Published by Ten Speed Press.
Photo credit: Lara Hata Â© 2008
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Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Makes about 11/4 quarts (11/4 liters).
Perfect Pairing: To make Tin Roof Sundaes, serve this ice cream with plenty of Marshmallow–Hot Fudge Sauce and Salt-Roasted Peanuts, topped off with a Candied Cherry.
- 3/4 cup (180 milliliters) whole milk
- 3/4 cup (150 grams) sugar
- Pinch of salt
- 1 1/2 cups (375 milliliters) heavy cream
- 1/2 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 teaspoon vanilla extract
- 3/4 cup Chocolate-Covered Peanuts
- Fudge Ripple
- 1 Warm the milk, sugar, salt and 1/2 cup (125 milliliters) 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.
- 2 Rewarm the vanilla-infused mixture. Pour the remaining 1 cup (250 milliliters) 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.
- 3 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.
- 4 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.
- 5 Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.