Hello? Anyone there? If you are, I apologize for my 3 month-long blog silence. I can’t even feign being super busy this spring (speaking of, what spring?), as I was only taking one class this semester. And boy, was that SO nice. But not nice enough to make me want to spend the next 4 years getting my grad degree. We’ll stick with 2.5 or so, if possible. That’s slow enough as it is!
Anyway, thanks for sticking around, blogging friends. As you can see, my poor blog wasn’t a high priority for me this winter/spring. I have been making and eating some amazing meals, but I haven’t been chronicling them enough, or at all. I got an ice cream attachment for my mixer, and oh man, the world of homemade ice cream is a really amazing (and fattening) one. Sadly it’s the one baked good/dessert that I can’t just send to work with Brad and be done with. We actually eat the ice cream ourselves, and all of it at that!
This recipe, oh this recipe. So this was one of the more involved ice creams I have made (although there has been talk of trying to make coffee oreo with homemade oeros. I’ve done both, but separately), and it’s SO delicious. I honestly don’t remember if I have had tin roof ice cream (or sundaes) before, but the flavor combination is pretty awesome. Vanilla ice cream (and not that yellowy crap you might find at the grocery store, this has beans in it), homemade fudge ripple (again, another favorite), and chocolate covered peanuts.
I’ve gotten it down where I will make the base one evening, chill it overnight, churn it the next evening (or day, depending), and then chill that overnight, so that I have some really delicious and firm ice cream. I still do love to go to the beach (Revere, don’t judge) to get ice cream at my favorite shop Twist & Shake (the owner is pretty awesome). But nothing beats the homemade stuff.
I promise I am going to try to come around more often, I really will.
Tin Roof Ice Cream
Source: Brown Eyed Baker
¾ cup whole milk
¾ cup granulated sugar
Pinch of salt
1½ cups heavy cream
½ vanilla bean, split lengthwise
4 large egg yolks
¼ teaspoon vanilla extract
¾ cup Chocolate-Covered Peanuts (recipe follows)
Fudge Ripple (recipe follows)
1. Warm the milk, sugar, salt and ½ cup 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.
2. Rewarm the vanilla-infused mixture. Pour the remaining 1 cup 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.
3. 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.
4. 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 peanuts.
5. Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts
1. Put the pieces of chocolate in an absolutely dry heatproof 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.
2. 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 and chil.
Mixing them in: Use a chef’s knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart of ice cream as you remove it from the machine.
Storage: Chocolate-Covered Peanuts can be stored for several months in an air-tight container, refrigerated at room temperature.
½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract
1. Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
2. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
Mixing it in: The Fudge Ripple should be thoroughly chilled, as it’s easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
Storage: Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.