Tin Roof Ice Cream
My grandsons were asking my daughter for stories about her childhood and she told them about the box freezer her grandparents kept in their basement filled with ice cream. Wide eyed, they wanted to know what her favorite flavor was. She told them Tin Roof Sundae. Despite it’s popular surge in the early 80’s, Tin Roof Sundae has since declined both in popularity and availability, but when the boys heard it was made with peanuts, chocolate sauce and vanilla ice cream they knew they had to try it. Fortunately for them, when they looked it up online, My daughter discovered a link to David Lebovitz’s Tin Roof Ice Cream, and realized it was in the book, The Perfect Scoop, I’d already given to them. They made it the next day and it became an instant favorite.
At the time of writing his book, David was unable to find the original source of Tin Roof Ice Cream. Fortunately for you, the answer has now been shared on Wiki – Here is what we found:
There are several probabilities of the origins of the Tin Roof Sundae. Laws were passed in the US Midwest prohibiting the selling of Soda water on Sunday. Area soda fountains got around this law by offering the Ice Cream Sundae as an alternative to Soda. Ice Cream topped with syrup with no soda added was not breaking the law.
The Tin roof sundae was a version of the Cherry sundae sold by Chester Platt in 1893. Platt’s soda fountain in Ithaca New York was popular at the time and several area fountains added various toppings. Chocolate syrup and peanuts made up the “TIN ROOF” topping based on the original sound of the peanuts being removed from the cans in which they were sold, like the sound of rain on a tin roof. – wiki.answers.comPrint
Tin Roof Ice Cream
3/4 cup whole milk
3/4 cup sugar
Pinch of salt
1 1/2 cups heavy cream
1/2 Vanilla Bean, split lengthwise
4 large egg yolks
1/4 Rain’s Choice pure Vanilla Extract
3/4 cup Chocolate-Covered Peanuts
Warm the milk, sugar, salt and 1/2 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.
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 yolk, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium hear with a heatproof spatula, scrapping 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.
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon Rain’s Choice pure Vanilla Extract
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.
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.
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts
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.
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 chill.
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 airtight container, refrigerated or at room temperature.
Variation: You can substitute Salt-Roasted Peanuts or Praline Peanuts for the roasted peanuts in this recipe.
Tin Roof Ice Cream
David Lebovitz – The Perfect Scoop
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