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Tin Roof! Rusted... Tin Roof Ice Cream Cones

Shanna
Tin Roof Ice Cream Cones - Rich vanilla ice cream swirled with chocolate fudge and caramel sauces and mixed with chocolate covered salty peanuts. www.pineappleandcoconut.com Makes about 2 quarts Recipes adapted from A Perfect Scoop By David Lebovitz
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Ingredients
  

For the vanilla ice cream

  • 1 ½ C Whole milk
  • 1 ½ C sugar
  • 3 Cups heavy Cream
  • 1 vanilla bean split lengthwise, seeds scraped out and reserved
  • 8 large egg yolks whisked
  • 1 ½ teaspoon vanilla extract

For the fudge ripple

  • ¼ cup dark chocolate cocoa powder
  • ½ cup granulated sugar
  • ¼ c honey
  • ¼ teaspoon sea salt
  • 1 teaspoon cornstarch
  • 4 tablespoon unsalted butter
  • 3 ounces unsweetened chocolate
  • ⅔ plus 2 tablespoon cup heavy cream divided
  • 1 teaspoon vanilla extract

For the caramel sauce

  • 1 cup sugar
  • 4 tablespoon butter
  • 1 ¼ heavy cream
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

For the peanuts

  • 1 ½ cups salted dry roasted peanuts
  • 6 ounces dark chocolate
  • Sugar waffle or cake style ice cream cones or bowls

Instructions
 

For the Ice Cream

  • In a medium saucepan combine the milk, sugar, half the cream, vanilla bean and seeds and stir over medium low heat until the sugar is dissolved and mixture is warm. Remove from heat, cover and let steep for an hour
  • Return the pan to medium heat stirring until its warm but not bubbling. Add a about ⅓ of a cup of the warm milk mixture to the bowl of whisked egg yolks, stirring constantly, adding in more milk in several more additions until the egg yolks are well incorporated and heated. Pour the yolk mixture into the pan and stir with a spatula until the mixture is thickened like a thin pudding.
  • Strain the mixture into a bigger bowl and add in the remaining cream and vanilla extract. Remove the vanilla bean, rinse it and replace back into ice cream base. Chill thoroughly.
  • When ready to churn, remove the vanilla bean then churn according to manufacturers directions of your ice cream maker. When you spoon the ice cream into a freezer safe container swirl in the caramel sauce, fudge sauce and peanuts in between several large spoonfuls of the ice cream, swirling with a knife to combine but not completely mix. Freeze until firm. Scoop into sugar cones or bowls and serve immediately

For the fudge sauce

  • Mix the cocoa powder, sugar, honey, salt, and cornstarch together in a bowl and set aside.
  • Combine the butter, unsweetened chocolate, and half of the heavy cream into a medium saucepan and heat over low heat, constantly stirring, until the chocolate has completely melted.
  • Pour the sugar mixture into the chocolate sauce, and keep stirring. It will firm up a bit and look crumbly. Pour the remaining half of the heavy cream into the sauce and keep stirring.
  • Continue to cook over low heat until well combined, add in the remaining 2 tablespoons of cream if the sauce is too thick. Remove from the heat and stir in the vanilla. Let cool to room temperature before adding into the ice cream.

For the caramel sauce

  • Melt the butter and sugar together until the sugar is fully dissolved. Add in the cream slowly while whisking well until it is smooth. Then add the vanilla and salt and remove from the heat. Transfer to a glass jar and let cool completely before adding to the ice cream

For the peanuts

  • Spread the peanuts out on a wax paper covered baking sheet. Melt the chocolate in the microwave or over a double boiler then pour over the peanuts, stirring the peanuts until well coated. Let chill until hard then break into smaller pieces.

Notes

Notes: there will be left over fudge sauce and caramel sauce. These will keep up to 3 weeks in airtight containers or jars in the fridge. Bring to room temperature or heat in microwave ( if stored in glass jars) for a few seconds to soften before using. The sauces and peanuts can be made ahead of time or while the ice cream base is chilling.
You can go the super easy way with this if you don’t have an ice cream maker and use store-bought vanilla ( Straus Organic Vanilla is my fave) and let it soften slightly then mix in the fudge and caramel sauces and peanuts. You could also buy jarred fudge sauce and caramel sauce as well. OR you could go to an ice cream shop and order a scoop and have no mess to clean up at home from making this recipe.