Tin Roof Ice Cream (sooooo good)

Dad loves ice cream and chocolate and peanuts, so I thought that this recipe from The Perfect Scoop by David Lebovitz would be perfect for his bday party.

Chris’ brother Brian got me hooked on homemade ice cream (his peppermint bark ice cream is amazing… we have made it twice in the past month and will make it again tomorrow) and I wanted to try this one.

The vanilla custard ice cream in this recipe is so delicious. It was the first time I ever used whole vanilla beans and they are much stickier than I realized! I would like to make it just like that next time (just the vanilla ice cream), forget the delicious fudge ripple or chocolate covered peanuts that I made to mix in!

There are a lot of steps but it was worth it. I put too much fudge ripple in with the ice cream container when I packed it for the freezer but it was so good. Next time I’ll follow Chris’ suggestion and replace the fudge ripple with caramel and make snickers ice cream!

tin roof ice cream

It really did look just like this. Aunt Mary had these cones and it was so delicious! This photo is from epicurious.


Tin Roof Ice Cream (David Lebovitz, The Perfect Scoop)

¾ cup whole milk
¾ cup granulated sugar
Pinch of salt
1½ cups heavy cream
½ vanilla bean, split lengthwise
4 large egg yolks
¼ teaspoon vanilla extract
¾ cup Chocolate-Covered Peanuts (recipe follows)
Fudge Ripple (recipe follows)

For the Chocolate-Covered Peanuts:
4 ounces semisweet chocolate chips
1 cup roasted, unsalted peanuts

For the Fudge Ripple:
½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract


1. Warm the milk, sugar, salt and ½ cup of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.

2. Rewarm the vanilla-infused mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

4. When ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). 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 peanuts.

5. Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.

To make the Chocolate-Covered Peanuts:

1. Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.

2. Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.

Mixing them in: Use a chef’s knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into the ice cream as you remove it from the machine.

Storage: Chocolate-Covered Peanuts can be stored for several months in an air-tight container in the fridge.

To make the Fudge Ripple:

1. Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

2. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

Mixing it in: The Fudge Ripple should be thoroughly chilled, as it’s easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.

Storage: Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.


Chocolate Pound Cake (Bundt)

This was Dad’s birthday cake for today’s party and it was really rich and delicious, not too sweet but very moist. I had cut down the amount of sugar from the original recipe [Chocolate Pound Cake III on allrecipes.com] after reading the many comments saying that the cake was too sweet. When I served it with a very sweet homemade tin roof ice cream (recipe to follow), the cake seemed hardly sweet at all. Eating it later with a little powdered sugar it was just perfect all by itself. If you would like the cake to be very sweet you can increase the amount of sugar.

1 1/2 cups butter, softened
2 1/4 cups white sugar [orig. called for 3 cups]
5 eggs
2 teaspoons vanilla extract
1 teaspoon instant espresso dissolved in 1/4 cup hot water [orig called for 2 tsp regular instant coffee- I only had instant espresso]
1 cup buttermilk
2 cups all-purpose flour
3/4 cup unsweetened dutched cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt
confectioner’s sugar (for dusting after baking)
1. Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sift together the flour, cocoa, baking powder, and salt. Set aside. [If you don’t sift this the cocoa powder will clump and you’ll have little nuggets of cocoa powder in the cake; the original recipe didn’t call for sifting].
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
3. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

This cake is much better the next day, so I made it a day ahead so that the flavors would blend – keep it tightly wrapped in plastic wrap in a cool place. Top with confectioner’s sugar just before serving.


French Onion Soup (modified from ATK)

I made this for Dad’s birthday dinner because he loves onions (so do I) and after an icy weekend, what’s better than a bowl of yummy soup with bread and cheese?

I usually make Nanny’s recipe but this time I thought I would try a new recipe, from America’s Test Kitchen.  They have 2 french onion soup recipes listed, but the one I didn’t use called for roasting the onions in the oven for hours and I had too many other things to do to spend that much time on it. This came out wonderfully, no need for hours in the oven. I added more broth than they called for, and more onions, and it made 6 servings.

I always cut the baguette into slices and put gruyere on top and toast it in the oven on a tray so that I don’t need to put the soup bowls in the oven and make them so hot that everyone burns their fingers. This recipe was delicious! I think it’s definitely a keeper. Chris loved it too but said it needed a lot more cheese on top for his taste.  🙂


  • 2 tablespoons unsalted butter
  • 7 medium red onions (about 3-4 pounds), sliced thin
  • salt and pepper
  • 7 cups low-sodium chicken broth
  • 2 cups beef broth
  • 1/4 cup dry red wine
  • 2 sprigs fresh parsley leaves
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • 1 baguette, sliced (2 slices per serving)
  • 8 ounces gruyere cheese, shredded


  1. Melt butter in large Dutch oven over medium-high heat; add sliced onions and 1/2 teaspoon salt and stir to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, 40 to 45 minutes. [Note: at this point I took out some of the onions and moved them to a small saucepan so that I could make a vegetarian version for my stepmom, just using vegetable broth in place of beef + chicken but using all of the other ingredients and steps below]
  2. Stir in the chicken and beef broths, red wine, parsley, thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen browned bits, and bring to simmer.
  3. Simmer to blend flavors, about 20 minutes, and discard herbs.
  4. Stir in balsamic vinegar and adjust seasonings with salt and pepper. (Can be cooled to room temperature and refrigerated in airtight container up to 2 days; return to simmer before finishing soup with croutons and cheese).
  5. Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Put sliced bread on baking sheet with shredded gruyere on top of each slice and bake until melted and starting to turn golden on the edges. Fill bowls with soup and top each bowl with two slices of bread and cheese.

Baked Mushroom Marsala (adapted from Smitten Kitchen)

This week brought a flurry of cooking. Cold weather (and horrible rainy/icy weather) and Dad’s birthday party inspired lots of new recipe testing.

Here’s the first of four recipes I made this weekend.



This was a new recipe posted to the Smitten Kitchen blog (Marsala Mushroom Pasta Bake) and as soon as I saw it I wanted to make it. Chris and I make pappardelle with mushrooms and parsley often and this was a very similar dish but with a full marsala sauce (I usually just add marsala to the mushrooms as they cook but don’t make a rich sauce with it) and a little fresh mozzarella. I increased the mushrooms, marsala and mozzarella from the SK recipe, otherwise I left everything else the same. It was delicious! In case you’re curious, I added the recipe to myfitnesspal and it came to 550 calories per serving (4 servings in the dish). It was really filling and delicious. Chris devoured 2 servings (half the tray!) and I’m saving the remaining serving for tomorrow’s dinner. Yum.

This made 4 servings. For a crowd I would double it in a 9×13 pan. I used a 2 Qt pyrex casserole dish.

Baked Mushroom Marsala

1/2 pound (8 ounces) ziti
1 tablespoon olive oil
1 pound fresh cremini mushrooms, sliced
1 medium onion, halved and sliced thin (I used a red onion)
Salt and pepper to taste
1/2 cup marsala wine
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups broth (I used chicken because I had it open from another recipe)
1/2 cup finely grated pecorino romano cheese
8 ounces fresh mozzarella, cut into small cubes
3 tablespoons chopped fresh flat-leaf parsley

Cook the pasta: Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

Heat oven: To 400 degrees.

Make the sauce: Heat a saute pan or dutch oven to high heat. Add oil and once it is hot, add mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until it has reduced considerably (just a little left in the pan). Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.

Assemble and bake dish: If you’re cooking in the dutch oven, add cooked pasta and stir until combined. (If you’re not, transfer this mixture to a 2-quart baking dish.) Stir in the pecorino romano, all of the mozzarella and two tablespoons of the parsley until evenly mixed. Sprinkle the top with remaining parsley. Bake for 25 minutes, until edges of pasta are golden brown and serve hot.