Best 2 Tin Roof Ice Cream Recipes
**Indulge in a Sweet Symphony: Discover Tin Roof Ice Cream's Enchanting Flavors**
Immerse yourself in a world of delectable flavors with Tin Roof Ice Cream, a culinary haven where sweet dreams come true. Embark on a journey of taste sensations as you explore their array of handcrafted ice cream, each scoop a symphony of carefully selected ingredients, blended to perfection. From classic vanilla, with its timeless simplicity, to tantalizing seasonal specials that capture the essence of nature's bounty, Tin Roof's ice cream is a testament to their unwavering commitment to quality and creativity. Whether you prefer a cone, a cup, or a milkshake, each serving is an invitation to indulge in a moment of pure bliss. So, step into the realm of Tin Roof Ice Cream and let your taste buds dance to the rhythm of their enchanting flavors.
**Classic Vanilla:** A timeless treasure, Tin Roof's vanilla ice cream embodies purity and simplicity. Crafted with fresh cream and a touch of vanilla, this classic flavor is a symphony of smooth, creamy perfection.
**Chocolate:** A rich and decadent indulgence, Tin Roof's chocolate ice cream is a symphony of pure cocoa bliss. Made with premium chocolate, this flavor is a true masterpiece, captivating your senses with its deep, velvety texture and intense chocolate notes.
**Seasonal Specials:** A testament to Tin Roof's culinary artistry, their seasonal specials are a symphony of nature's finest flavors. From tangy strawberry in the summer to the warmth of pumpkin spice in the fall, these limited-edition creations capture the essence of each season, offering a taste of the moment.
**Vegan Delights:** For those with dietary preferences or allergies, Tin Roof offers a selection of vegan ice cream, showcasing that indulgence and compassion can coexist. Crafted with plant-based ingredients, these flavors deliver the same creamy texture and rich taste, ensuring that everyone can partake in the joy of Tin Roof's ice cream.
**Spectacular Sundaes:** Elevate your ice cream experience with Tin Roof's spectacular sundaes, a symphony of flavors and textures. Picture a towering cone or cup adorned with scoops of your favorite ice cream, drizzled with rich chocolate or caramel sauce, and topped with whipped cream, sprinkles, and a cherry. Each sundae is a masterpiece, a testament to the creativity and artistry that goes into every Tin Roof creation.
TIN ROOF ICE CREAM
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that. Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.
Yield makes about 1 1/4 quarts (1 1/4 liters)
Number Of Ingredients 9
Steps:
- Warm the milk, sugar, salt and 1/2 cup (125 ml) 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 (250 ml) 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 yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping 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 bitesized pieces.
- Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
- To make Tin Roof Sundaes, serve this ice cream with plenty of Marshmallow-Hot Fudge Sauce (page 166) and Salt-Roasted Peanuts (page 188), topped off with a Candied Cherry (page 215).
TIN ROOF ICE CREAM
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that. Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.
Provided by David Lebovitz
Categories Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Kid-Friendly Backyard BBQ Frozen Dessert Peanut Vanilla Summer Small Plates
Yield Makes about 1 1/4 quarts
Number Of Ingredients 9
Steps:
- Warm the milk, sugar, salt and 1/2 cup (125 ml) 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 (250 ml) 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 yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping 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.
Tips:
- Use fresh, ripe bananas: The riper the bananas, the sweeter and more flavorful your ice cream will be.
- Freeze the bananas in advance: This will help them blend more smoothly and give your ice cream a creamier texture.
- Add milk or yogurt for a creamier texture: If you want a richer, creamier ice cream, add some milk or yogurt to the blender along with the bananas.
- Add your favorite mix-ins: Get creative and add your favorite mix-ins to the ice cream, such as chocolate chips, nuts, fruit, or peanut butter.
- Serve immediately or freeze for later: You can enjoy your banana ice cream immediately after blending, or you can freeze it for later. If you freeze it, let it thaw for a few minutes before serving.
Conclusion:
Tin roof ice cream is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients and a blender, you can create a creamy, flavorful ice cream that will satisfy your sweet tooth. So next time you're craving something sweet, give tin roof ice cream a try. You won't be disappointed!
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