Tin Roof Ice Cream

by Shawnda on April 11, 2012

in Chocolate,Ice Cream

Tin Roof Ice Cream

What is your favorite ice cream? Tin Roof ranks up there as one of my very, very favorite flavors. My favorite store brand (Blue Bell) has it in seasonal rotation, meaning I can’t just wake up on any Saturday morning and run to the store to grab some for breakfast. (That has never happened. I swear.)

What I can do is make an amazing version at home after breakfast and then have my favorite ice cream as an afternoon snack. (That has happened once. Or twice.)

Tin Roof Ice Cream

This Tin Roof is our favorite homemade vanilla ice cream studded with chunks of chocolate-covered peanuts and swirled with a fudge ripple.

It settles the “chocolate or vanilla” argument… at least until it’s time to make another batch of ice cream.

Tin Roof Ice Cream

Rich, homemade vanilla bean ice cream with fudge ripple and chocolate-covered peanuts.

Ingredients

  • For the ice cream:
  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 2 tsp vanilla
  • 1 tsp vanilla bean paste (or scrapings of 1 vanilla bean)
  • 6 large egg yolks
  • For the fudge ripple:
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tbsp Dutch-process cocoa powder
  • 1/2 tsp vanilla
  • For the chocolate covered peanuts:
  • 1 cup whole roasted, unsalted peanuts
  • 4 oz dark chocolate, chopped

Instructions

  1. Warm the milk, sugar, 1 cup of cream, and salt in a medium sauce pan.
  2. Pour the remaining cream into a large bowl and set a fine strainer on top.
  3. In a separate bowl, whisk the egg yolks while slowly adding a couple ladles of the heated milk.
  4. When the side of the bowl is warm to the touch, pour the yolk mixture into the sauce pan.
  5. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  6. Pour the custard through the strainer and stir it into the cream.
  7. Add the vanilla extract and vanilla bean paste.
  8. Stir occasionally until cool, and then transfer to the fridge for another 2-4 hours. (Setting the bowl in a sink with ice and cold water substantially speeds up the process.)
  9. To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
  10. Let boil for 1 minute, stirring constantly, and then remove from heat.
  11. Stir in vanilla.
  12. Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
  13. To make the chocolate covered peanuts, wrap a plate with plastic wrap.
  14. Microwave the chocolate in a small bowl in 30-60 second increments, until completely melted.
  15. Stir in the peanuts until well-coated and then pour onto the plastic-covered plate, pressing the peanuts into a single layer.
  16. Refrigerate until cold, chop into small pieces, and transfer to a ziptop bag (will keep in the fridge for several weeks).
  17. Pour the chilled custard into your ice cream maker and freeze according to directions.
  18. Add the chopped chocolate-peanut pieces, and then let the mixer run another 1-2 minutes more (or fold them in manually).
  19. Transfer 1/3 of the ice cream into a storage container.
  20. Drizzle 2-3 Tbsp of fudge ripple over top.
  21. Repeat, with the next 1/3 of the ice cream and more fudge ripple.
  22. Transfer the last of the ice cream to the bowl, top with more fudge ripple, cover with a lid, and put in the freezer until completely firm.

Notes

Yields: 1+ quart

Adapted from The Perfect Scoop

Estimated time: 4 hours

FacebookTwitterTumblrShare

{ 14 comments… read them below or add one }

1 Blog is the New Black April 11, 2012 at 3:11 am

Ice cream seasons is almost here…. yay! Looks awesome.

Reply

2 Tracey April 11, 2012 at 11:30 am

Love those linens in the pic, so pretty! I’m a mint chocolate chip girl, but I’m all about variety so adding this one to the “make” list for sure :)

Reply

3 Rachel @ Baked by Rachel April 11, 2012 at 11:41 am

I’ve never heard of tin roof ice cream before. Sounds great!

Reply

4 Jackie @ Domestic Fits April 11, 2012 at 12:20 pm

TIIIIIN ROOF! Rusted. Damn the B-52’s for doing that to me every time I see this delicious ice cream flavor! I love this, BTW.

Reply

5 Kelsey April 11, 2012 at 12:21 pm

Oh Bluebell. We didn’t have it out here in Phoenix for the longest time. My mom and I had heard it was coming our way and we scoured the stores for it every time we shopped. I found it first, brought home three flavors, and my mom, sister, and I stood at the kitchen island eating spoonfuls straight from the tub.

Reply

6 Suzanne Perazzini April 11, 2012 at 6:06 pm

I’ve never heard of it as well. New Zealand is much more conservative where its ice cream is concerned. Also, we are sliding into winter so ice cream will be off the menu soon. I love peanuts and chocolate together so this would be a great fit for me.

Reply

7 Debra Kapellakis April 12, 2012 at 5:55 am

I had never heard of this, it sounds very very very good for after breakfast! :P

Reply

8 Joanne April 12, 2012 at 7:13 pm

Not gonna lie…I would have a hard time NOT having this for breakfast if it was in my fridge.

Reply

9 Kelly April 13, 2012 at 10:32 am

YUM, this is one of my all time favorite flavors. I also like to mix in some peanut butter.

Reply

10 Karlen April 23, 2012 at 7:22 pm

Hi there! I just wanted to let you know that I used this recipe this evening and it was great! It’s my mother’s birthday and this is her favorite ice cream flavor so I thought instead of baking a cake like usual, we could have ice cream sundaes to celebrate. Highly successful and I just wanted to come back and say thanks so much. She, and the rest of my family, were absolutely delighted.

If I might suggest something though, the instructions were a little unclear in a couple places. In the ingredients it lists 2 tsp vanilla but also 1/4 tsp vanilla extract. I wasn’t sure of the difference, so I just added 2 tsp and scraped out a vanilla bean for the custard. Also, when heating the fudge syrup, it didn’t say how high the heat should be so I kept it low for fear of scorching the chocolate. I’m not sure if I had heated it for longer or at a higher temp if the syrup would have been a bit thicker but mine seemed a bit runny – not enough to really matter though, it was still really delicious!

Again, thank you for posting this recipe. I’ll be using this recipe again for sure!

Reply

11 Ann P. May 7, 2012 at 12:43 am

I’ve never heard of tin roof ice cream! We don’t get Bluebell here, but now I can make it myself! Now, where to procure an ice cream maker… :)

Reply

12 Kami August 6, 2013 at 11:48 am

I am going to try this! Blue Bell Tin Roof is my FAVORITE – I don’t think they make it anymore though!!! It isn’t even listed on their Web site as a seasonal ice cream anymore :(

Reply

13 Garrett October 11, 2013 at 7:22 pm

Wow… Its really sad that they dont make this anymore :/ its my Dads favorite ice cream.. I mean its un Texan! Its the best ice cream ever made and they dont make it anymore!

Reply

14 Christina December 26, 2013 at 1:45 pm

My parents and I have been scouring the shelves for Tin Roof and, as far as I’m concerned, Blue Bell is the ONLY brand of ice cream. Tin Roof is my favorite. My dad’s favorite flavor of ice cream is…ice cream. If it’s Blue Bell he will eat it. I would love for Blue Bell to make their Cookies and Cream ice cream with Coffee ice cream as the base instead of vanilla. Yet, Tin Roof is still my favorite. I haven’t seen any announcement on discontinuation of it but can’t find it either. So terribly sad to think I’ll never have it again. *sigh*

Reply

Leave a Comment

Previous post:

Next post: