Tin Roof Ice Cream
This is the first homemade ice cream that I have ever attempted to make. It was smooth and creamy. It is not the texture of your regular homemade ice cream. While it may not be Blue Bell Tin Roof ice cream, it is certainly pretty close.
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup sugar, divided
4 egg yolks
1/2 cup water
1/3 cup sugar
1/4 cup cocoa powder
1/2 cup salted and roasted peanuts
1/3 cup chocolate chips, melted
Instructions
Starting with the ice cream base, whisk 1/4 cup of sugar with the heavy cream and milk in a heavy saucepan. Heat on medium and bring to a simmer. Simmer for five minutes and turn off the heat. In a medium mixing bowl, whisk 1/2 cup sugar with the egg yolks, beating by hand hand until light and creamy. Slowly pour in half of the milk mixture into the bowl with the egg mixture, mixing constantly. Then add the egg mixture back into the pot, stirring to avoid your eggs from scrambling. Place the pot of ice cream over medium-high heat and cook while stirring for five more minutes. After the allotted time, make sure the ice cream can coat the back of a spoon. Put a lid over the ice cream and chill in the freezer for 1 hour. For the fudge swirl, combine the water, 1/3 cup sugar, and cocoa powder in a heavy saucepan, and cook until the mixture begins to boil. Stir until thickened, and then set aside to cool. For the chocolate covered peanuts, mix the melted chocolate and the peanuts together in a bowl. Spread onto a plate lined with parchment paper and freeze for 10 minutes until hard. Chop the peanuts into small pieces. After the ice cream has been in the freezer for an hour, sprinkle in all your chocolate peanuts and swirl your fudge syrup by making ripples with a knife. Cover and chill for another 5 hours in the freezer.