Name: Tin Roof Ice Cream
Yield: Makes about 1 1/4 quarts
Ingredients: 3/4 cup (180 ml) whole milk; 3/4 cup (150 g) sugar; Pinch of salt; 1 1/2 cups (375 ml) 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

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.

Ingredients

Makes about 1 1/4 quarts

3/4 cup (180 ml) whole milk

3/4 cup (150 g) sugar

Pinch of salt

1 1/2 cups (375 ml) 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

Preparation

Step 1
Warm the milk, sugar, salt and 1/2 cup (125 ml) 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.
Step 2
Rewarm the vanilla-infused mixture. Pour the remaining 1 cup (250 ml) 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.
Step 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.
Step 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.
Step 5
Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.

Image may contain: Creme, Cream, Food, Dessert, and Ice Cream

Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments copyright © 2011 by David Lebovitz. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Buy the full book from Amazon.

Leave a Review

Reviews (8)

Delicious! I ran out of regular sugar, so I used half brown sugar. It came out great! The fudge ripple recipe makes a lot. I only used about a quarter of it in the ice cream. I will definitely make again.
- Stephanieh7874
- San Diego
- 7/12/2021
This looks really good, I can't wait to try it but please can we get the nutritional information on this and the average preparation time?
- Omodunfe Decker
- Nigeria
- 1/22/2021
This is such an awesome recipe. The only thing I changed after my first attempt was that I used plain almonds. To me it was better that way. Thank you for this!
- Ma-B
- NJ
- 8/4/2020
I've made this a few times, once without the fudge ripple and it was still very good. It was even good as plain vanilla ice cream.
- lynnw1
- Chicago, IL
- 9/16/2019
This was great ice cream! My husband usually only likes plain vanilla but when he tried this, he asked me to make it again.
- lynnw1
- 7/18/2019
Just a comment. Back in the 1950's, my parents would make "Mexican Sundaes" using vanilla ice cream, chocolate sauce, and salted peanuts. They were tasty! I wonder if the Tin Roof name refers to the perception that migrant workers' housing was not very nice, ie, tin shacks.
- RIRN_1
- RI. Grew up in Pennsylvania.
- 7/27/2016
YUM! Only change I made was to use extra vanilla extract rather than use a vanilla bean. Added chopped double dipped chocolate covered peanuts as a garnish.
- cards4us
- San Diego, CA
- 3/27/2015
My this is good! Followed the recipe to the letter with success. The ice cream is smooth and creamy, the fudge ripple just runny enough, and the peanuts are perfect. This will become a regular in my ice cream repertoire.
- bensoni
- Oakland, CA
- 7/29/2011