TIN ROOF ICE CREAM
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that. Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.
Provided by David Lebovitz
Categories Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Kid-Friendly Backyard BBQ Frozen Dessert Peanut Vanilla Summer Small Plates
Yield Makes about 1 1/4 quarts
Number Of Ingredients 9
Steps:
- 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.
- When 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.
TIN ROOF FUDGE PIE
"This delectable pie makes a great hostess gift for a holiday get-together or a wonderful ending to a meal for company," suggests field editor Cynthia Kolberg of Syracuse, Indiana.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set. , For peanut layer, in a small saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate. , For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes. , Meanwhile, in a large bowl beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts if desired. , For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.
Nutrition Facts :
TIN ROOF ICE CREAM
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that. Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.
Yield makes about 1 1/4 quarts (1 1/4 liters)
Number Of Ingredients 9
Steps:
- 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.
- When 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 bitesized pieces.
- Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
- To make Tin Roof Sundaes, serve this ice cream with plenty of Marshmallow-Hot Fudge Sauce (page 166) and Salt-Roasted Peanuts (page 188), topped off with a Candied Cherry (page 215).
TIN ROOF SUNDAE BARS
A Tin Roof Sundae is my all time favorite to order whenever I get a chance at an ice cream shop. This is a great substitute with some vanilla ice cream at home.
Provided by LAURIE
Categories Bar Cookie
Time 42m
Yield 36 bars
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Grease bottom only ox 13x9 pan.
- In large bowl combine brownie mix, hot water, oil and egg.
- Beat 50 strokes with spoon.
- Spread in pan.
- Bake 30 minutes.
- Remove from oven and spread with marshmallow cream.
- Sprinkle peanut over top.
- Top with candy bar sections.
- Return to oven for 2 minutes until chocolate is completely melted.
- Spread to cover.
- Cool completely.
- Cut into 36 bars.
Nutrition Facts : Calories 209, Fat 12.1, SaturatedFat 2.4, Cholesterol 6.3, Sodium 144.2, Carbohydrate 23.6, Fiber 0.9, Sugar 5.4, Protein 3.6
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HOT-TIN-ROOF SUNDAE RECIPE | BON APPéTIT
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- Stir first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves, occasionally brushing down pan sides with wet pastry brush. Increase heat and boil until syrup is deep amber, swirling pan occasionally, about 10 minutes. Turn off heat. Add cream and butter (mixture will bubble up). Stir until any caramel bits dissolve. Stir in salt and vanilla. Add chocolate; stir until melted and smooth. DO AHEAD Can be made 1 week ahead. Transfer sauce to medium bowl; cover and chill. Rewarm before using.
- Bring milk, 6 tablespoons cocoa nibs, sugar, and corn syrup just to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cover. Steep 20 minutes.
- Whisk egg yolks and cornstarch in medium bowl until blended; gradually whisk in warm milk mixture. Return custard to same saucepan. Cook over medium heat, stirring constantly, until custard thickens and just begins to boil, 2 to 3 minutes. Strain custard into large bowl; discard nibs. Whisk in cream and coarse salt. Chill custard until cold.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; mix in remaining 6 tablespoons cocoa nibs. Cover and freeze at least 6 hours and up to 2 days.
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