A crunchy ripple of rich fudge and chopped chocolate covered peanuts run through the vanilla ice cream base of this tin roof ice cream.
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.
PrintA crunchy ripple of rich fudge and chopped chocolate covered peanuts run through the vanilla ice cream base of this tin roof ice cream.
Adapted from The Perfect Scoop by David Lebovitz
Oh dear ! You got me with food (ingredients) saving. I belong to the same club ! Also, thank you for such a great creation. Love ti very much ! Will do !