I’m kind of a kitchen hoarder. Whether it’s pots, pans, or gadgets, I have a hard time getting rid of things because no matter how small the chance is that I will use something, I cling to that glimmer of hope that I might need it. I have the same approach when it comes to ingredients. I do everything I can to not waste food. That explains why I have a freezer full of baked goods and other odds & ends.

I had a bunch of frozen egg yolks in little baggies, so I figured the best way to get rid of them was a batch of ice cream. Since I’m such a fan of chocolate and peanuts, I made a quart of tin roof ice cream—chocolate covered peanuts with a fudge ripple in vanilla ice cream. I folded the peanuts into the ice cream right after it was churned and then alternated layers of ice cream and fudge before freezing.

Tin Roof Ice Cream
Adapted from The Perfect Scoop by David Lebovitz

Makes about 1 quart

For ice cream
1-1/2 cups heavy cream
4 large egg yolks
3/4 cup whole milk
3/4 cup granulated sugar
Pinch of salt
1 teaspoon vanilla extract

For chocolate covered peanuts
4 ounces bittersweet chocolate
1 cup roasted, salted peanuts

For fudge ripple
1/2 cup granulated sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

For the ice cream, pour 1 cup heavy cream into a large bowl and set aside. Whisk the egg yolks in a small bowl.

Combine the milk, sugar, salt and remaining heavy cream in a medium saucepan over medium heat. Simmer until the sugar dissolves. Slowly whisk half the milk mixture into the yolks and then pour it back into the saucepan. Stir continuously until the mixture thickens enough to coat the back of a wooden spoon. Pour through a fine mesh strainer into the bowl with the heavy cream and stir in the vanilla.

For the peanuts, melt the chocolate in a small saucepan over very low heat. Stir in the peanuts coating them in chocolate. Spread out the peanuts on a parchment-lined plate. Chill in the refrigerator until the chocolate hardens and then roughly chop.

For the fudge ripple, combine the sugar, corn syrup, water and cocoa powder in a medium saucepan. Whisk the mixture constantly until it just starts to simmer. Continue whisking for 1 minute before removing from the heat. Stir in the vanilla extract and cool to room temperature. Chill completely in the refrigerator.

Churn the ice cream mixture in an ice cream maker following the manufacturer’s instructions. Stir in the chocolate covered peanuts. In a quart-sized container, layer the fudge ripple and the ice cream in alternating layers, starting with the fudge. Freeze until firm.

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