Tin Roof Ice Cream Recipe
Add some sweetness to your day with Tin Roof Ice Cream! Vanilla, fudge, and crunchy peanuts combine into a fun dessert you’ll want to enjoy every time you need a treat.
Servings: 6 servings
Calories: 507kcal
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
*For a rich flavor, Nielsen-Massey Vanilla Bean Paste is my go-to, but you can scrape the inside of half a vanilla bean and mix it with ¼ tsp. of vanilla extract. Just be sure to add the scrapings in the first step for proper infusion.
**Store-bought chocolate-covered peanuts work perfectly here.
***Hot fudge sauce from the store is convenient, but homemade is always an option if you prefer a richer taste!
STORE Tin Roof Ice Cream in an airtight, freezer-safe container to keep it fresh. Press a piece of plastic wrap directly onto the surface before sealing the lid to help prevent ice crystals from forming. When properly stored, it stays fresh for up to two weeks.
FREEZE in a deep freezer rather than a regular freezer to maintain the best texture. For longer storage, it can be frozen for up to 1 month, but the texture may start to change slightly after 2 weeks.
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 45g | Protein: 9g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 98mg | Sodium: 208mg | Potassium: 301mg | Fiber: 2g | Sugar: 35g | Vitamin A: 964IU | Vitamin C: 0.4mg | Calcium: 110mg | Iron: 1mg
