DIY Tin Roof Ice Cream
 
 
All-star tin roof ice cream that includes caramel, fudge, and chocolate covered peanuts!
Ingredients
  • ¾ cup whole milk
  • ¾ cup granulated sugar
  • Pinch of salt
  • 1½ cups heavy cream
  • 2 tsp vanilla extract
  • 4 large egg yolks
  • 1 cup chocolate covered peanuts*
  • 1 cup caramel*
  • 1 cup fudge*
Instructions
  1. In a medium saucepan warm the milk, sugar, salt, vanilla, and ½ cup of the cream. Stir and warm until the sugar has dissolved. Remove from the stove.
  2. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. Set aside.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warmed milk-sugar mixture into the eggs yolks, whisking constantly. Once mixed pour everything back into the saucepan. Stir the mixture constantly over medium heat with a whisk or heatproof spatula, scraping the bottom as you stir. Pour the slightly thickened custard through the strainer and stir it into the cream to cool.
  4. Set custard over an ice cubes to cool down quickly. Chill thoroughly in the refrigerator. Preferably over-night.
  5. When ready to churn the ice cream, 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.
  6. Just before removing the ice cream from the freezer, add caramel and fudge, stopping the process just as soon as the caramel and fudge have made ribbons through the ice cream.
  7. Fold the peanut pieces into the frozen ice cream as you remove it from the ice cream maker.
  8. Serve immediately or place in a bowl and return to refrigerator freezer until ready to eat.
Notes
Fudge and Caramel sauce can be homemade or store-bought.
 Store bought chocolate covered peanuts.

This recipe can be made ahead and placed in a covered bowl in the freezer. It stays creamy and does not get icy.
Recipe by Pray Cook Blog at https://praycookblog.com/diy-tin-roof-ice-cream/