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.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Breakfast
Cuisine American
Servings 6 People
Calories 397 kcal
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
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.
Calories: 397 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 27 g | Saturated Fat: 13 g | Cholesterol: 161 mg | Sodium: 39 mg | Potassium: 204 mg | Fiber: 2 g | Sugar: 32 g | Vitamin A: 823 IU | Calcium: 83 mg | Iron: 2 mg
Keyword American, Tin Ice Cream