Recipe: Tin roof ice cream | Style at Home

Ingredients

• 3/4 cup (180 ml) whole milk
• 3/4 cup (150 g) sugar
• Pinch of salt
• 11/2 cups (375 ml) heavy cream
• 1/2 vanilla bean, split lengthwise
• 4 large egg yolks
• 1/4 teaspoon vanilla extract
• 3/4 cup Chocolate-Covered Peanuts
• Fudge Ripple
• 4 ounces (115 g) semisweet or bittersweet chocolate, chopped
• 1 cup (150 g) roasted, unsalted peanuts
• 1/2 cup (100g) sugar
• 1/3 cup (80 ml) light corn syrup
• 1/2 cup (125 ml) water
• 6 tablespoons (50 g) unsweetened Dutch-press cocoa powder
• 1/2 teaspoon vanilla extract