Brown Eyed Baker · by Michelle Lettrich★ 5.0 (2)

Tin Roof Ice Cream

Name: Tin Roof Ice Cream
Cook time: 30 min
Total time: 570 min
Yield: 1, 1 ¼ quarts
Cuisine: american
Ingredients: 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); 4 ounces semisweet or bittersweet chocolate (chopped); 1 cup roasted unsalted peanuts; ½ cup sugar; 1/3 cup light corn syrup; ½ cup water; 6 tablespoons unsweetened Dutch-process cocoa powder; ½ teaspoon vanilla extract

NUTRITION · PER SERVING570M COOK

CAL —·PRO 100%

CARBS 467G—

30G FIBER

FAT 277G—

129G SAT148G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rich vanilla ice cream layered with fudge sauce and chocolate-covered peanuts. Sweet, creamy, and nutty.

dessertamericangluten freevegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 1

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)
4 ounces semisweet or bittersweet chocolate (chopped)
1 cup roasted unsalted peanuts
½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract

At a glance

PER SERVING · TIME 570M