Vanilla Bean Fudge Ripple Ice Cream

Or as David Lebovitz refers to it; Tin Roof Ice Cream.  This is like a hot fudge sundae on a cone.  As I have mentioned over and over again, I am on a quest to use up an over abundance of egg yolks.  Ice cream is always a sure fire way to achieve that goal.  I don't eat it.  If I did, my thighs and tush would be angry with me.  However, my kids do (and all their friends).  And when ever they hear the sound of the ice cream maker they come a runnin'.

I earmarked several pages in my trusty ice cream bible, The Perfect Scoop and this recipe is the first of many to come.  I started  here because this particular recipe had the most components (ice cream, chocolate covered peanuts, and fudge sauce).  The base is a yummy, creamy, vanilla bean flavor.  After it has done its thing in the machine I mixed in  the chocolate covered peanuts. Then I poured 1/3 of the ice cream into my vessel and then layered with the chocolate fudge.  Continued that until all the ice cream was  poured into the vessel.  My kids couldn't understand why they had to wait four hours to eat it!  Once they did, they said it was worth the wait.

Ice Cream
3/4 c whole milk
3/4 c sugar
pinch of salt
1 1/2 cups heavy cream
1/2 vanilla bean, split
4 egg yolks
1/4 tsp vanilla
3/4 c chocolate covered peanuts (recipe below)
fudge ripple ( recipe below)


• warm milk, sugar, salt and 1/2 cup cream in a medium sauce pan.  with a sharp knife, scrape the vanilla seeds from the bean and add them along with the pod to the milk mixture.  cover, remove from heat and steep for 30 minutes.
• rewarm the vanilla infused mixture.  pour remaining 1 cup cream into a large bowl and set a mesh strainer on top. in another bowl, whisk 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, until the mixture thickens and coats the back of the spatula.  pour the custard through the strainer and stire into the cream to cool.  remove the vanilla bean and wipe clean and add back into the custard mixture.  stir in the vanilla and stir until cool over an ice bath.  cover with plastic wrap and chill in fridge
• remove the vanilla bean and churn in ice cream maker for about 30 minutes.  
• mix in chopped peanuts and layer it with the fudge ripple.


chocolate covered peanuts
4 oz bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts


• melt chocolate in a heat proof bowl over a saucepan of simmering water, stir until smooth.  
• mix in peanuts
• spread over a cookie sheet lined with a silpat.  I sprinkled a little fleur de sel over the top.  chill in fridge
• once hardened, chop
( I made a double batch.  there is still a little left in the fridge.  makes the perfect late afternoon pick me up!)


Fudge Ripple
1/2 cup sugar
1/3 cup corn syrup
1/2 cup water
6 Tbls. unsweetened dutch-processed cocoa powder
1/2 tsp. vanilla


• whisk together sugar, corn syrup, water & cocoa powder in a medium sauce pan.  heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
• continue to whisk until it just comes to a low boil.  cook for 1 minute, whisking frequently.  remove from the heat and add in vanilla, let cool.  chill in the fridge before using.