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