Tin Roof Ice Cream with Crushed Waffle Cone
After a slew of main dishes, I thought that maybe it was time to share something on the sweeter side :) I absolutely love making homemade ice cream, especially when the weather starts warming up! Tin roof has always been high on my list so I whipped up the base, churned it, froze it and voila! I mean, look at that fudge… mmmmm!
A few years back a friend of ours gave me the KitchenAid ice cream maker attachment as a gift and I’ve been churning up all sorts of flavors ever since (best present ever)! I just keep it stashed away in the back of our freezer all summer long, that way it’s always ready for action!
Anyway, tin roof is such an easy flavor to make. It starts with a vanilla bean base and then gets a fudge ripple swirled through it along with a handful of chopped chocolate covered peanuts. I decided to do something a little different and added some crushed waffle cones to mine (I froze them ahead of time so they wouldn’t get soggy). That’s totally optional though.
I also took the easy route and used store-bought chocolate covered peanuts and fudge sauce. Cause this 8 month pregnant lady decided a nap was a better use of her time ;) If you want you could definitely make your own, but in my opinion I don’t think it would make much of a difference. Perhaps just the fudge sauce… I mean, you can never have too much homemade fudge sauce, right?
Next time you’re in the mood for homemade ice cream, you’ve gotta give this recipe a try. Tin roof is something both kids and adults will love! Chocolate covered peanuts, fudge swirl, vanilla bean ice cream… you can’t go wrong!
- ¾ c. whole milk
- 1½ c. heavy cream, divided
- ¾ c. granulated sugar
- ¼ tsp. salt
- 1 egg + 3 egg yolks
- 1 tsp. vanilla bean paste*
- ¾ c. chocolate covered peanuts**
- ⅓ c. hot fudge sauce***
- 2 waffle cones, crushed and frozen (optional)
- In a medium saucepan set over medium heat, combine the whole milk, ½ cup of heavy cream, granulated sugar and salt. Heat until warm.
- In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining cream and the vanilla bean paste. I generally set my bowl over an ice bath to cool the base down as quickly as possible. Cover and refrigerate for at least 2 hours, preferably over night.
- Remove from the refrigerator and pour into an ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 20-25 minutes if you're using a KitchenAid bowl). When the ice cream is firm, coarsely chop the peanuts and fold in. Place in a freezer-safe container, then swirl in the fudge and frozen cone pieces. Freeze for 3-4 hours before serving.
**I used store-bought chocolate covered peanuts.
***I used store-bought hot fudge sauce, however you could definitely make your own!
Recipe source: adapted from The Perfect Scoop