Tin Roof Ice Cream with Crushed Waffle Cone
Prep time
Cook time
Total time
Yield: 4-6 servings
  • 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)
  1. In a medium saucepan set over medium heat, combine the whole milk, ½ cup of heavy cream, granulated sugar and salt. Heat until warm.
  2. 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.
  3. 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 Nielsen-Massey Vanilla Bean Paste, however you can scrape the inside of half a vanilla bean and combine it with ¼ tsp. of vanilla extract. Just be sure to add the scrapings in the first step so they have time to infuse the base.
**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
Recipe by Life Made Simple at https://lifemadesimplebakes.com/tin-roof-ice-cream-with-crushed-waffle-cone/