Tin Roof Ice Cream *****

By Gigirox

Out of this world!! This was better than any ice cream I could have bought. Tyler suggested to make it like a Snickers Bar by adding some caramel next time.

Ingredients

• Ingredients:
• For the chocolate-covered peanuts:
• 4 oz. semisweet or bittersweet chocolate, chopped
• 1 cup roasted peanuts (salted, unsalted, or honey-roasted)
• For the fudge ripple:
• 1/2 cup sugar
• 1/3 cup light corn syrup
• 1/2 cup water
• 6 tbsp. unsweetened Dutch-process cocoa powder
• 1/2 tsp. vanilla extract
• For the ice cream:
• 3/4 cup whole milk
• 3/4 cup sugar
• Pinch of salt
• 1 1/2 cups heavy cream
• 1/2 vanilla bean, split lengthwise
• 4 large egg yolks
• 1/4 tsp. vanilla extract

Details

Adapted from annies-eats.com

Preparation

Step 1

Directions:
Place the chopped chocolate in a microwave-safe bowl. Heat in 15-20 second intervals, stirring in between, until completely melted. In the meantime, stretch a piece of plastic wrap over a dinner plate. Once the chocolate is completely melted, stir in the peanuts, coating them well. Spread the mixture onto the plastic-lined plate and chill until set. Use a chef’s knife to chop the chocolate-peanut block into bite-sized pieces. Store in an airtight container until ready to use.

To make the fudge ripple, whisk together the sugar, corn syrup, water and cocoa powder in a medium saucepan. Heat over medium-heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk just until it comes to a low boil. Cook for 1 minute, whisking often. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator until ready to use.(I had enough fudge ripple for a double batch)

To make the ice cream batter, warm the milk, sugar, salt and 1/2 cup of the cream in a medium saucepan. Scrape the seeds from the vanilla bean into the saucepan, and add the pod as well to the hot mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes. Rewarm the vanilla-infused mixture. Pour the remaining 1 cup of cream into a large bowl with a fine mesh sieve set over the top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then transfer the whole mixture back to the saucepan.

Stir the mixture constantly over medium heat, making sure to scrape the bottom as you stir, until the mixture thickens and coats the spatula(170F). Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard mixture. Stir in the vanilla extract. Place the bowl in an ice bath and stir until cool. Cover with plastic wrap and chill thoroughly in the refrigerator.

When you are ready to freeze the ice cream, remove the vanilla bean. Freeze the batter in the your ice cream maker according to the manufacturer’s instructions. Fold the chopped chocolate-covered peanuts into the ice cream until they are well-distributed. Transfer the ice cream to a storage container, carefully layering it with the fudge ripple as you go. Try to avoid stirring the fudge ripple, as it will make the ice cream appear muddy. Freeze until firm.