Hot Tin Roof Sundae Recipes

HOT-TIN-ROOF-SUNDAE

Steps:

• For chocolate-caramel sauce:
• Stir first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves, occasionally brushing down pan sides with wet pastry brush. Increase heat and boil until syrup is deep amber, swirling pan occasionally, about 10 minutes. Turn off heat. Add cream and butter (mixture will bubble up). Stir until any caramel bits dissolve. Stir in salt and vanilla. Add chocolate; stir until melted and smooth. DO AHEAD: Can be made 1 week ahead. Transfer sauce to medium bowl; cover and chill. Rewarm before using.
• For ice cream:
• Bring milk, 6 tablespoons cocoa nibs, sugar, and corn syrup just to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cover. Steep 20 minutes.
• Whisk egg yolks and cornstarch in medium bowl until blended; gradually whisk in warm milk mixture. Return custard to same saucepan. Cook over medium heat, stirring constantly, until custard thickens and just begins to boil, 2 to 3 minutes. Strain custard into large bowl; discard nibs. Whisk in cream and coarse salt. Chill custard until cold.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; mix in remaining 6 tablespoons cocoa nibs. Cover and freeze at least 6 hours and up to 2 days.
• For each sundae, place 2 scoops ice cream in short tumbler; spoon warm sauce over. Sprinkle with Chili-Lime Peanuts.
• Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.

TIN ROOF ICE CREAM

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.

TIN ROOF SUNDAE BARS

Steps:

• Heat oven to 350.
• Grease bottom only ox 13x9 pan.
• In large bowl combine brownie mix, hot water, oil and egg.
• Beat 50 strokes with spoon.
• Spread in pan.
• Bake 30 minutes.
• Remove from oven and spread with marshmallow cream.
• Sprinkle peanut over top.
• Top with candy bar sections.
• Return to oven for 2 minutes until chocolate is completely melted.
• Spread to cover.
• Cool completely.
• Cut into 36 bars.