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 © 2007. Published by Ten Speed Press.
Photo credit: Lara Hata © 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.