This Tin Roof Ice Cream recipe makes an ice cream with chocolate covered peanuts, a fudge swirl, and vanilla bean ice cream that both kids and adults will love!
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 got to 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!
Tin Roof Ice Cream Recipe
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Ingredients
- 3/4 cup whole milk
- 1 1/2 cups heavy cream - divided
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg + 3 egg yolks
- 1 tsp vanilla bean paste *
- 3/4 cup chocolate covered peanuts **
- 1/3 cup hot fudge sauce ***
- 2 waffle cones - crushed and frozen (optional)
Instructions
- 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 slowly so you don't scramble them! Gradually pour the warmed egg yolks back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees Fahrenheit (74 degrees Celsius). Pour the mixture through a mesh strainer set over a medium-sized mixing bowl. Stir in the remaining cream and the vanilla bean paste. Set the bowl over an ice bath to cool the base quickly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove from the refrigerator and pour into an ice cream machine or attachment bowl. Freeze according to manufacturer’s instructions (about 20–25 minutes if using a KitchenAid bowl). When the ice cream is firm, coarsely chop the peanuts and fold them in. Place in a freezer-safe container, then swirl in the fudge and frozen cone pieces. Freeze for 3–4 hours before serving.
NOTES
Nutrition
Recipe source: adapted from The Perfect Scoop
I should probably take advantage of summer still and eat more ice cream. Especially if it looks as good as yours and has these amazing ingredients you have. Lovely photography as well, well done!