Sunday, August 1, 2010

Tin Roof Ice Cream

There is no picture of this ice cream. 

You can thank my husband.  He ate it ALL before I had a chance to take a picture. 

He LOVES ice cream with nuts.  A little sweet, a little salty, a little chocolatey.  That's his "thing".  If I ever ask him what kind of ice cream he wants, he usually says, "something nutty", which usually translates to Tin Roof.

This is the first time I've EVER attempted to make this from scratch.

For the record: It's freaking amazing.  Way, way better than store bought.  It is a little labor intensive, but I think that is the fun part!  I love knowing that it's all from scratch. 

[Even my father-in-law, who has a love affair with ice cream, said this was better than store bought.]

Once again, thank you David Lebovitz!  If you haven't yet, I highly suggest buying or borrowing his book "The Perfect Scoop."  However, you won't be able to borrow it from my library, because I have it.  And I renewed it.  And I'll probably renew it again.  I WILL buy it, that's how much I love it.

Tin Roof Ice Cream
Recipe from David Lebovitz, "The Perfect Scoop"
  • 3/4 c. whole milk
  • 3/4 c. sugar
  • pinch of salt
  • 1 1/2 c. heavy cream
  • 1/2 vanilla bean, split lengthwise
  • 4 large egg yolks
  • 1/4 tsp. vanilla extract
  • 3/4 c. chocolate covered peanuts [recipe to follow]
  • fudge ripple
  1. Warm the milk, sugar, salt and 1/2 cup of the cream in a medium saucepan.  With a sharp paring knife, scrape the 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.
  2. Rewarm the vanilla-infused mixture.  Pour the remaining 1 cup 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.
  3. Stir the mixture constantly over medium  heat with a heatproof spatula, scraping the bottom as you stir, until the m imxture 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 it back to the custard.  Stir in the vanilla extract and stir until cool over and ice bath.  Chill thoroughly in the refrigerator.  **My boys LOVED helping with all of this stuff. This is a great recipe to involve the littles with!!
  4. When ready to churn ice cream, remove the vanilla bean (it can be rinsed and reused).  Freeze the icem 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.
  5. Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with fudge ripple. 
  6. **Don't MIX the fudge ripple into the ice cream, or you will muddle the ice cream.  Use a spoon to drizzle some, then layer ice cream, then drizzle more, etc.
**This recipe says it makes 1 1/4 qts.  I felt like it didn't, so next time I will 1 and half the recipe.
Chocolate Covered Peanuts
  • 4 oz. semi-sweet chocolate [I just used semi-sweet chocolate chips]
  • 1 c. spanish salted peanuts [with red skins----this is my preference, you can use any kind]
  1. Put the pieces of chocolate into a double boiler to melt.  Stir until smooth.  In the meantime, stretch a piece of plastic wrap over a dinner plate.
  2. 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.  [I put mine in the freezer!]
Mixing them in:  Use a knife to chop the chocolate block of peanuts into bite-sized pieces, then mix them into 1 qt. of ice cream as you remove it from the machine.

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