Week 27: Tin Roof Ice Cream (Nebraska)
A funny name for an ice cream, but absolutely delicious, tin roof ice cream is the best way to end summer!
Tin roof ice cream won this week's poll and is perfect for ending the summer! Tin roof pie also came second place. :) Vote for Nevada's state dessert for this week on my home page.
Tin roof ice cream has a vanilla base with fudge swirls and chocolate-covered peanuts. It was invented in a pharmacy called Potter Sundry.
I enjoyed the crunch of the peanuts with the chocolate ripples swirling through the scoop. It's definitely not boring ice cream!
You may be wondering how this ice cream got its name. There are two versions of the story. One is that Potter Sundry invented the tin roof ice cream and decided to give it its name because of the store's tin ceilings. Another is that there was a stable business across the pharmacy that had a tin roof.
Either way, this ice cream is rich, creamy, and a treat! It's important to use roasted and salted peanuts. Usually, I don't like to add salted nuts into my ice creams, but the taste of the peanuts really stands out because of the salt!
|Level:👩🏽🍳👩🏽🍳|Time: 7 hours|Serves: 6|
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 egg yolks
1/2 cup water
1/3 cup granulated sugar
1/4 cup cocoa powder
Chocolate Covered Peanuts
1/2 cup salted and roasted peanuts
1/3 cup chocolate chips, melted
Make your ice cream base by whisking 1/4 cup of your ice cream sugar with the heavy cream and milk. Let this simmer for 5 minutes before turning off the heat. In another bowl, whisk your remaining sugar with the eggs. Beat the eggs and sugar by hand until light and creamy. Slowly pour in half your milk mixture into the bowl with the eggs/sugar, mixing constantly. Then add the eggs/sugar back into the pot, stirring to avoid your eggs from scrambling.
Place your pot of ice cream over medium-high heat and cook while stirring for 5 more minutes. Just make sure the ice cream can coat the back of your spoon. Put a lid over the ice cream and chill in the freezer for 1 hour.
In a pot, cook your water, granulated sugar, and cocoa powder until the mixture begins to boil. Stir until thickened, and then set aside to cool.
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.
Sprinkle in all your chocolate peanuts and swirl your fudge syrup by making ripples with a knife. Chill for another 5 hours in the freezer.
- The Bored Baker 👩🏽🍳