Tin Roof Ice Cream Recipes

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TIN ROOF ICE CREAM



Tin Roof Ice Cream image

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

3/4 cup (180 ml) whole milk
3/4 cup (150 g) sugar
Pinch of salt
1 1/2 cups (375 ml) heavy cream
1/2 vanilla bean, split lengthwise
4 large egg yolks
1/4 teaspoon vanilla extract
3/4 cup Chocolate-Covered Peanuts
Fudge Ripple

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 FUDGE PIE



Tin Roof Fudge Pie image

"This delectable pie makes a great hostess gift for a holiday get-together or a wonderful ending to a meal for company," suggests field editor Cynthia Kolberg of Syracuse, Indiana.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 17

2 ounces semisweet chocolate
1 tablespoon butter
1 pastry shell (9 inches), baked
PEANUT LAYER:
20 caramels
1/3 cup heavy whipping cream
1-1/2 cups salted peanuts
CHOCOLATE LAYER:
8 ounces semisweet chocolate, coarsely chopped
2 tablespoons butter
1 cup heavy whipping cream
2 teaspoons vanilla extract
Whipped cream and salted peanuts, optional
TOPPING:
3 caramels
5 teaspoons heavy whipping cream
1 tablespoon butter

Steps:

  • In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set. , For peanut layer, in a small saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate. , For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes. , Meanwhile, in a large bowl beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts if desired. , For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.

Nutrition Facts :

TIN ROOF PIE



Tin Roof Pie image

With a chocolatey cookie crust, some vanilla ice cream and an ooey gooey caramel topping, this pie is one of the most scrumptious you'll ever taste.

Provided by My Food and Family

Categories     Dairy

Time 4h35m

Yield 10 servings

Number Of Ingredients 4

3/4 cup caramel ice cream topping, divided
3/4 cup PLANTERS COCKTAIL Peanuts, chopped, divided
4 cups vanilla ice cream, softened
1 ready-to-use chocolate flavor crumb crust (6 oz.)

Steps:

  • Add 1/2 cup each of the caramel topping and nuts to ice cream in bowl; swirl with spoon until marbleized. Spoon into crust.
  • Freeze 4 hours or until firm.
  • Drizzle pie with remaining caramel topping just before serving; sprinkle with remaining nuts.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 25 g, Protein 6 g

TIN ROOF CRUNCH



Tin Roof Crunch image

When I combined these ingredients, it reminded me of Tin Roof ice cream. Friends said that it's the perfect name for my snack.

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 2-1/2 quarts.

Number Of Ingredients 8

5 cups Rice Chex
2 cups Cocoa Puffs
1 cup dry roasted peanuts
1/4 cup butter, cubed
3/4 cup packed brown sugar
1/3 cup creamy peanut butter
3 tablespoons light corn syrup
1 cup semisweet chocolate chunks

Steps:

  • In a large microwave-safe bowl, combine cereals and peanuts. In a small microwave-safe bowl, combine the butter, brown sugar, peanut butter and corn syrup. Microwave, uncovered, on high for 1 minute, stirring once. Pour over cereal mixture; cook on high for 3 minutes, stirring every minute., Spread onto waxed paper to cool. Break into pieces; add chocolate chunks. Store in an air tight container.

Nutrition Facts : Calories 318 calories, Fat 17g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 263mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

TIN ROOF SUNDAE BARS



Tin Roof Sundae Bars image

A Tin Roof Sundae is my all time favorite to order whenever I get a chance at an ice cream shop. This is a great substitute with some vanilla ice cream at home.

Provided by LAURIE

Categories     Bar Cookie

Time 42m

Yield 36 bars

Number Of Ingredients 7

1 (22 1/2 ounce) package deluxe brownie mix
1/2 cup very hot water
1/2 cup oil
1 egg
1 (7 ounce) jar marshmallow cream
1 1/2 cups salted peanuts
6 1/16 ounces milk chocolate candy bars, broken

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.

Nutrition Facts : Calories 209, Fat 12.1, SaturatedFat 2.4, Cholesterol 6.3, Sodium 144.2, Carbohydrate 23.6, Fiber 0.9, Sugar 5.4, Protein 3.6

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Top Asked Questions

What is the best way to make tin roof ice cream?
Tin roof ice cream is made with milk, vanilla, cream as well as red-skinned peanuts. Moreover, it is covered with chocolate sauce, which enhances not only its taste but also its texture. If you can go one step ahead and use chocolate-covered peanuts. You can also fold in the chocolate sauce to make a delicious fudge ripple.
What kind of ice cream is in a tin roof Bowl?
This tin roof ice cream is youthful summertime in a bowl, which helps me feel better about the snow coming down outside. Homemade vanilla ice cream filled with chocolate-covered peanuts and a ripple of fudge. Warm the milk, sugar, salt, and ½ cup of the cream in a medium saucepan.
How do you make a tin roof Sundae?
Pour syrup into a sundae bowl. Add two to three scoops of tin roof ice cream. Drizzle the syrup over the ice cream. Add some whipped cream over the sundae. Sprinkle the peanuts. Add one last scoop of ice cream and serve, preferably with an umbrella! There are a couple of varieties of nuts you can use for this tin roof ice cream recipe.
How do you make a simple ice cream sundae?
If you haven’t made an ice cream sundae before, then follow these simple steps: Pour syrup into a sundae bowl. Add two to three scoops of tin roof ice cream. Drizzle the syrup over the ice cream. Add some whipped cream over the sundae. Sprinkle the peanuts. Add one last scoop of ice cream and serve, preferably with an umbrella!

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