It has been quite a while since I last made homemade ice cream. I picked up the basic ingredients the other day while I was at the store and then looked through my "The Perfect Scoop" book to find a perfect recipe. :) I decided this Tin Roof ice cream recipe looked perfect. I love the saltiness of peanuts with the sweet creaminess of ice cream. It is such a great combination.
This recipe was very similar to others that I have made before and I think steeping the vanilla into the hot milk mixture brings such a true vanilla flavor to the finished product.
My husband has not tried this yet. Actually, I am not even sure he knows that I made it. I am sure he will agree with me that this was a fantastic flavor of ice cream. Definitely something that I would make again, probably doubling it next time though.
Tin Roof Ice Cream
Source: The Perfect Scoop by David Lebovitz, page 54
- Makes about 1 1/4 Quarts -
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 teaspoon vanilla extract
3/4 cup Chocolate-Covered Peanuts (recipe below)
Fudge Ripple (recipe below)
Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk 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 (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. 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. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
Then ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces. "
Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
Source: The Perfect Scoop by David Lebovitz, page 199
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts
Put the pieces of chocolate in an absolutely dry heat proof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.
Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.
Source: The Perfect Scoop by David Lebovitz, page 210-211
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract
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 until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.