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Monday, August 1, 2011

Tin Roof Ice Cream

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God, I am so tired of complaining about the weather. I'm just tired of talking about it. And I don't doubt that you are truly sick of hearing me gripe about it post after post. It's just something about that sticky, sweaty weather that consumes all of my thoughts and has me running for any air-conditioned building.

I've spent more time "perusing magazines" and "just browsing" than any normal human being really should. What would be a quick jaunt to the grocery store in milder temperatures turns into an hours-long adventure, as I find myself stopping at every convenience store, drug store, and mom-and-pop shop I pass. Part of the problem really stems from my own stubbornness. A more reasonable person would happily shell out $2.25 to ride the subway to Trader Joe's.

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Instead, I trek well over a mile to pick up my groceries. In fact, I could so very easily grab everything at the D'Agostino's that is literally three doors down, but again, I have an iron will. So, as a consolation prize for patiently wading through all of my...er...less than thrilling anecdotes about the thermometer, I am offering you this ice cream.

It has homemade fudge sauce. And salted chocolate covered peanuts. Starting to forgive me? And the base packs so much delicious vanilla-punch it'll knock your socks off. Did I mention the salted chocolate covered peanuts???

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Tin Roof Ice Cream
Adapted from The Perfect Scoop

½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract

¾ cup whole milk
¾ cup sugar
Pinch of salt
1 ½ cups heavy cream, divided
½ vanilla bean, split lengthwise
4 large egg yolks
¼ teaspoon vanilla extract

3 ounces chocolate, roughly chopped
¾ cup unsalted peanuts
Sea salt, for sprinkling

Whisk together sugar, corn syrup, water, and cocoa powder in a saucepan. Heat over medium heat, whisking constantly until mixture comes to a low boil. Cook for 1 minute, whisking frequently. Remove from heat, stir in vanilla, and let cool. Chill in refrigerator.

Warm milk, sugar, salt, and ½ cup cream in a saucepan. Scrape seeds from vanilla bean into milk mixture, and add pod. Cover, remove from heat, and let steep at room temperature for 30 minutes. Rewarm milk mixture. Pour remaining 1 cup cream into a large bowl and set mesh strainer on top. In a separate bowl, whisk together egg yolks. Slowly pour warm milk mixture into eggs, whisking constantly. Scrape warmed egg yolks back into saucepan. Stir mixture over medium heat until the custard thickens enough to coat the back of a spoon. Strain into reserved heavy cream. Stir in vanilla extract and chill thoroughly in refrigerator. Freeze in an ice cream maker.

Melt chocolate in a bowl set over simmering water. Line a baking sheet with plastic wrap. Once chocolate has melted completely, stir in peanuts. Spread chocolate-peanut mixture over prepared baking sheet, sprinkle with salt, and chill in refrigerator until hardened and ready to mix into ice cream. Fold into frozen ice cream.

Layer ice cream with fudge ripple in a Tupperware container. Store in freezer until ready to eat.

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