Ice cream is a special treat with many memories attached to it. And when it is homemade ice cream it is even more special and the taste, well…, all I can say is, mmm mmm!
When I was a kid I remember my parents making ice cream in the summer using the hand crank maker and making sure they added enough salt so it would freeze. Waiting for it to be done seemed like an eternity but it was always worth the wait. The creaminess and freshness can’t be beat. Our neighbors also got in on it and sometimes we would have an ice cream social, it was a blast!
Warm summer nights and homemade ice cream go together like peanut butter & jelly or peas & carrots.
There is such a wide variety of ice cream flavors that it can be hard to choose which one to make or buy. How long have you stood in the freezer aisle looking at all the flavors of ice cream? When you go to an ice cream store to get a cone, there is always more than 10 flavors that sound good so getting it down to one, two, three or even four scoops takes time? So when I asked my husband, Aaron, what flavor ice cream he wanted me to make for his birthday it took him 3 days, yes 3, to decide. Wow! That’s a long time, but he wanted to make sure he chose the right flavor.
This is something I can relate to, there have been many times I have chosen a flavor wishing I got something else. This tin roof ice cream will not leave you wishing for a different flavor, only another scoop.
This ice cream is a spin off of the tin roof sundae, vanilla ice cream topped with fudge sauce and spanish peanuts. The base of my recipe is vanilla and added in are roasted salted peanuts with homemade fudge sauce or you can use store bought fudge sauce and it will taste just as good. It is the right amount of sweetness balanced with saltiness. Your taste buds will thank you.
Tin Roof Ice Cream
- 1 Cup milk (2% or whole)
- 2 Cup heavy whipping cream
- 3/4 Cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 Cup roasted, salted peanuts
- chocolate fudge sauce (recipe below)
In a medium bowl whisk together milk and sugar until sugar is dissolved, about 2 minutes. Stir in whipping cream, vanilla, and salt. Freeze ice cream in your ice cream maker according to the manufacturers' instructions.
Add 3/4 cup peanuts in during the last 5 minutes of mixing.
Remove the ice cream from the machine and layer in the chocolate fudge sauce. First layer is ice cream, then fudge sauce, & more ice cream. Drizzle fudge sauce on top and sprinkle with remaining peanuts.
Chocolate Fudge Sauce
- 1 1/2 Cup granulated sugar
- 1 can evaporated milk
- 1/2 Cup butter
- 3/4 Cup chocolate chips
- 1 tsp vanilla extract
In a medium saucepan combine sugar and evaporated milk. Bring to a rolling boil. Simmer for 8 minutes.
Remove pan from stove and stir in butter, chocolate chips and vanilla. Stir until combined. Cool before layering it in the ice cream.
**Note: The sauce will thicken as it cools. Keep in refrigerator for up to 2 weeks. Once refrigerated it will be solid so warm up in the microwave or place container in hot water to return it to a pourable/spoonable state.