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Tin Roof Ice Cream


  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings 1x

Description

Tin roof ice cream consists of a vanilla ice cream base, with chocolate fudge swirls and roasted peanuts. An easy and simple ice cream recipe.


Scale

Ingredients

  • 500ml (2 cups) double cream
  • 250ml (1 cup) whole milk
  • 125ml (1/2 cup) + 15ml (1 tbsp) granulated sugar
  • 4 large egg yolks
  • 7.5ml (1/2 tbsp) vanilla paste
  • 180ml (¾ cup) chocolate fudge sauce
  • 95g (¾ cup) peanuts, roasted and salted

Instructions

  • Prepare the chocolate fudge sauce first by following this recipe.
  • Combine the cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
  • In a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
  • Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
  • Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
  • Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
  • Pour the custard into an ice cream maker and churn according to your unit’s instructions.
  • Place the contents in a large bowl and gently fold in the chocolate fudge sauce, keeping action to a minimum so that dark chocolate streaks are easily discerend in the ice cream.
  • Transfer the ice cream to a sealable container and sprinkle the peanuts on top, then place in the freezer. Freeze for at least 3 hours or overnight.

Notes

  • You can adjust the quantity of vanilla paste to taste.
  • Alternatively, one vanilla pod instead of the vanilla extract. Halve the vanilla pod, scrape the seeds out and add to the milk and cream mixture, along with the pod itself. After the boiling process, remove the pod.
  • Ice cream makers vary in timings. The one I use will finish churning in 50 minutes. If your machine’s process takes longer, adjust the timings accordingly.
  • Some recipes call for chocolate covered peanuts. This can be bought or, if you feel up to it, you can melt the chocolate and dip them yourself. Since this ice cream will be drenched in chocolate fudge sauce, I see this step as superfluous, so skipped it altogether. After all, why make life harder if you can keep it simple?
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American

Keywords: tin roof ice cream, tin roof sundae ingredients, vanilla ice cream with chocolate fudge sauce and peanuts