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Tin Roof Sundae Ice Cream

This ice cream is made in several steps. Prepare the chocolate. Chop the roasted salted peanuts. Make the vanilla ice cream. Then swirl them all together.
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Servings: 4 cups
Ingredients Instructions

Ingredients
  

Chocolate
  • 4 oz Nestle Semi-Sweet Chocolate Chips (=113 g)
  • 4 Tbs Butter (=56 g)
Peanuts
  • 1 cup Roasted salted peanuts (=112 g)
Vanilla Flavor
  • 1 tsp King Arthur Vanilla Plus (=4.3 g, Madagascar and Tahitian mix)
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs (Large eggs)
  • 3/4 cup Sugar (=144 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later)

Instructions
 

Chocolate
  1. Combine the butter and the chocolate chips in a glass microwave safe bowl. Heat in microwave till melted (approximately 15-30 seconds), stir together until well blended and all lumps are gone. Set aside.
Peanuts
  1. Coarsely chop the peanuts. Set aside.
Vanilla Flavor
  1. Measure vanilla.
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream into blender. Add Vanilla Flavor. Blend on High for 1 minute.
  2. Add whipping cream. Blend on Medium setting for 30 seconds.
  3. Freeze in ice cream machine.
Combine
  1. After ice cream is frozen, put it in a bowl and gently swirl in the chocolate (Reheat the chocolate/butter mixture in the microwave briefly if needed to make it pourable) and the chopped salted peanuts.