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Tin Roof Ice Cream recipe

Tin Roof Ice Cream Recipe

Tin roof ice cream is made with milk, vanilla, cream as well as red-skinned peanuts. Moreover, it is covered with chocolate sauce, which enhances not only its taste but also its texture. If you can go one step ahead and use chocolate-covered peanuts. You can also fold in the chocolate sauce to make a delicious fudge ripple.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 6 People
Calories 397 kcal

Equipment

  • Saucepan
  • Large Bowl
  • Bowl

Ingredients
  

For Ice Cream

  • ¾ cup Whole Milk
  • ¾ cup Granulated Sugar
  • 1 ½ cups Heavy Cream
  • ½ Vanilla Bean
  • 4 Large Egg Yolks
  • ¾ cup Chopped Chocolate Covered Peanuts
  • A pinch of Salt

For Fudge Ripple

  • ¼ cup Granulated Sugar
  • 2 ½ tbsp Corn Syrup
  • ¼ cup Water
  • 3 tbsp Dutch-Process Cocoa
  • ¼ tsp Vanilla Extract

Instructions
 

  • Take a saucepan and add milk, sugar, salt and 1/2 cup of the cream in it, then place on heat.
  • Before adding vanilla bean into hot milk, discard the seeds from it.
  • Cover with lid and turn off the flame. Leave it undisturbed for vanilla to soak in the warm milk mixture for half an hour.
  • Now, turn on the flame and warm the milk mixture again.
  • Take a large bowl and add the remaining 1 cup of heavy cream into it (with a mesh strainer over the top).
  • Take another bowl to mix egg yolks. Into this mixture, add the hot milk mixture, constantly stirring.
  • Pour this mixture back into the saucepan. Use a rubber spatula for stirring.
  • When you observe the mixture getting thick enough to coat the spoon's back, pour this custard into a large bowl through a strainer.
  • Place in refrigerator for freezing this custard.

For Fudge Recipe

  • Take a medium saucepan and combine sugar, corn syrup, water and cocoa powder in it.
  • Over medium heat, stir the mixture continuously until it gets boiled.
  • Let it cook for 1 minute while stirring.
  • Turn off the flame and add the vanilla while stirring it.
  • Let it chill in the refrigerator.
  • As per the manufacturer's instructions, freeze the ice cream.
  • Next, take a medium bowl and fold in the ice cream and fudge ripple. Make sure you do with extreme care so that the ripple doesn't get lost.
  • Next, add the layer of chocolate-covered peanuts.
  • Keep in the refrigerator for some time so that it gets hardened. Take out, scoop and serve chilled.

Video

Tin Roof Ice Cream Baked Alaska Cake

Nutrition

Calories: 397kcal | Carbohydrates: 36g | Protein: 4g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 161mg | Sodium: 39mg | Potassium: 204mg | Fiber: 2g | Sugar: 32g | Vitamin A: 823IU | Calcium: 83mg | Iron: 2mg
Keyword American, Tin Ice Cream
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