Tin Roof Sundae Ice Cream

Tin Roof Sundae Ice cream is my favourite! Now that I have an ice cream maker I decided I was going to make it from scratch... everything from scratch! I use the french vanilla ice cream recipe from my kitchenaide mixer's manual and found rough guidelines on how to make the fudge and chocolate covered peanuts off the internet. I was so pleased that I can't wait to make it again and eat it all summer long!

Hot Fudge

1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 Tbsp unsweetened cocoa powder
1/2 tsp vanilla extract


Whisk all ingredients together in a pot. heat over medium heat until the mixture begin to boil. Continue to boil it slowly for 20 minutes or until the sauce thickens to your liking (I like it thick!). Place in the fridge to cool. It must cool completely before being put in the ice cream.

Chocolate Covered Peanuts

4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts\
salt




Put the pieces of chocolate in an absolutely dry heat proof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.

Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate. Sprinkle with salt and chill. Chop the peanuts into bite size chucks once hardened.


Vanilla Ice Cream

2 ½ cups half and half

8 egg yolks

1 cup sugar

2 ½ cups whipping cream

4 tsp vanilla

¼ tsp of salt

In a medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat and set aside.

Place egg yolks and sugar in bowl. Whip together with a whisk until the colour lightens and it is thickened. Very gradually add the half and half, and mix until blended.

Return the half and half mixture to the saucepan and cook over medium heat until small bubbles start to form around the edges of the pot and the mixture is steamy. Stir constantly. Do not boil or you’ll have a scrambled eggy mess.

Stir in whipping cream, vanilla, and salt. Cover and chill thoroughly (over night is best). 

Assembling the Tin Roof Sundae Goodness

Place ice cream in your mixer and make as per its directions. Once the ice cream is hard to your liking add the chocolate covered peanuts (either manually fold them in or you can add them to the last minute or so of the churning process off your mixer, depending on the model).

In your ice cream container place a layer of ice cream, then drizzle large amounts of fudge. Continue the process until the bowl is full.

Place in your freezer for a minimum of 4 hours before serving.