Tin Roof Sundae Ice Cream for #FathersDay & #SundaySupper

Happy Father's Day! 

This is my first week participating in the #SundaySupper Movement that was started by Isabel Foodie who writes the blog Family Foodie.  The idea behind this weekly event is to encourage everyone to take time out to have a weekly meal together as a family.  I have mentioned before how important that is to me, and part of that stems from meals we shared every Sunday. 

My Dad enjoyed having everyone over for dinner on Sundays.  My Brothers are quite a bit older than
I am, so by the time I was in high school they had kids and I loved getting to play with my cute little nieces!  Now, it would be wonderful to say that I looked forward to this family gathering every week... but, that wasn't always the case.   Once I was a teenager, there were often other things I wanted to be doing, but it was an unspoken rule that you needed to be there.

My Dad passed away almost 11 years ago... much too soon at the age of 62.  I have many wonderful memories of time spent with my dad.  One of which was how much he enjoyed having everyone together for holidays and even those weekly meals.  I didn't get how important it is to spend time with family until I was much older and had my own boys. 

While I don't have the opportunity to cook for the larger portion of my family each week, I do look forward to those occasions when we have everyone over (just read my Passover and Hanukkah posts to see a few examples!).

Today we are celebrating our Dad's and one way I thought would be perfect would be to make ice cream!  I do think that his favorite dessert was pie, but I haven't mastered pie crust and he and I shared ice cream regularly... so, I decided ice cream was the way to go.

What I remember as nearly every night around 9 p.m., My Dad would be in the mood for something sweet.  We always had ice cream in the freezer... My Mom would pick up extra when it would go on sale and make sure the favorites were well stocked.  So, before bed he would ask me to fix him a bowl of ice cream and I'd get one, too. 

That's probably where my love of ice cream really got serious... we ventured beyond vanilla and chocolate... I remember having neopolitan - which I always saved the "pink" strawberry flavor for later, and would totally drench it in Hershey's chocolate syrup.  Another flavor that would frequently be there was Tin Roof Sundae.  Now, I'm sure I've mentioned before that I'm not big on nuts in my desserts (unless they are ground up), so the fact that I would eat this ice cream still baffles even me.  I think, in my own odd ice cream obsessed way, that I could overlook the peanuts because of the fudge ripple that was layered with the vanilla ice cream.  I'm a sucker for ice cream that has a layer of chocoaltey-goodness in it.

The recipe I used was from the fabulous David Lebovitz and his cookbook, The Perfect Scoop.  If you don't have this cookbook... what are you waiting for?  It's become my go-to source when I want to make ice cream and the accompaniments are super easy and taste FAR better than anything you will buy in the store.

It starts with a vanilla base, then as you are putting it into your container for the freezer the fudge ripple is layered between the vanilla to create that perfect "ripple" effect when you scoop it out.  I opted to use plain peanuts instead of the chocolate covered ones because some people aren't big into the peanut addition (read: me), so I wanted to give the option of adding them or not.

This ice cream is rich and creamy and I added a bit of extra fudge ripple, like I would have when fixing my dad a bowl of ice cream.  I am sure he would have totally loved this version - especially since it was homemade. 

Not a day goes by that I don't think of My Dad in some way... and I'm always thinking that My Boys have a guardian angel looking over their shoulders - sometimes with a twinkle in his eye saying, "go ahead, test your mom a bit... she can handle it" and others telling them to stay out of real trouble. 

Now, for the recipe: 

Tin Roof Sundae Ice Cream
Adapted slightly from:  The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Ingredients

• 3/4 cup whole milk
• 34 cup sugar
• pinch of salt
• 1 1/2 cups heavy cream
• 1 vanilla bean, split lengthwise
• 4 large egg yolks
• 1/4 teaspoon vanilla extract
• Fudge Ripple (see following recipe)

 Directions

1. Warm the milk, sugar, salt and heavy cream in a medium saucepan.  Using a sharp paring knife, scrape the seeds from the vanilla bean and add them to the milk mixture in the pan.  Cover and remove from heat and allow to steep for 30 minutes.
2. Rewarm the vanilla infused milk and in a separate bowl, whisk the egg yolks together.  Pour a small amount of the warmed milk mixture into the eggs and whisk to temper the eggs.  Then, add back to the warmed milk mixture in the pan.
3. Stir the milk mixture constantly until it thickens and coats the back of your heat-proof spatula.  Remove from heat and stir in the vanilla.  Pour into a bowl and chill in the refrigerator for at least 1 hour (longer if you have the time). 
4. Churn in your ice cream maker according to the manufacturer's instructions.
5. Layer the ice cream and fudge ripple - alternating until the final layer is ice cream.  Careful not to stir as it will not be as pretty- the chocolate will mix too much into the vanilla.

Fudge Ripple

Ingredients

• 1/2 cup sugar
• 1/3 cup light corn syrup
• 1/2 cup water
• 6 tablespoons unsweetened Dutch process cocoa
• 1/2 teaspoon vanilla extract

Directions
Whisk together the sugar, corn syrup, water and cocoa in a medium saucepan.  Heat over medium heat -whisking continuously until the mixture bubbles around the edges. 
Allow to continue to cook until it comes to a low boil, whisking the whole time.  Remove from heat, stir in vanilla and allow to cool.  Chill in the refrigerator before using.

For more Father's Day cooking inspiration and #SundaySupper ideas here are the other bloggers participating:

Father’s Day Brunch:

• Dad’s Omelette Bar Small Wallet Big Appetite
• Peanut Butter and Honey for Father’s Day Breakfast Yummy Smells
• Healthy French Toast In the Kitchen with Audrey
• Paska Hezzi-D’s Books and Cooks

Dad’s Favorite Soup, Salads and Bread:

• Phil’s Pasta Tuna Salad The Watering Mouth
• Simple German Potato Salad and Wiener Wursts German Foodie
• Roasted Beet Soup Vintage Kitchen Notes
• Dad’s Cornbread Magnolia Days

Father’s Day Favorite Main Dishes:

• Greek Burger Bobbi’s Kozy Kitchen
• Dad’s Favorite Roast Beef Mrs. Mama Hen
• Sonoran Hot Dogs Damn Delicious
• Bacon Stuffed Jucy Lucy Burger Are you Hungry?
• Spicy Roasted Salmon in Coconut Sue’s Nutrition Buzz
• Dad’s Pride-of-Mobile Fried Oysters Pescetarian Journal
• Smoked Baby Back Ribs Girl in the Little Red Kitchen
• Grilled Pork Chops with Tarragon Butter Tora’s Real Food
• Beef Tongue in Tomato Sauce Basic and Delicious
• Bibim naeng myun Kimchi Mom
• Chicken Biryani Soni’s Food for Thought
• Brown Rice and Black Beans Mama’s Blissful Bites
• Bacon Recipes for Dad Momma Cuisine
• Curry Fish with Mixed Vegetables MyTrials in the Kitchen
• Roast Beef Roll Ups Daily Dish Recipes

Dad’s Sweet Tooth:

• Bread and Butter Pudding Cositas Bonitas
• Tin Roof Sundae Ice Cream famfriendsfood
• Coconut Cream Pudding Chocolate Moosey
• Rich & Fluffy Banana Pudding Parfait The Meltaways
• Black Forest Cheesecake Cravings of a Lunatic
• Macadamia Nut Cookies Pippi’s in the Kitchen Again
• Peach Cobbler Bars Juanita’s Cocina
• Iced Cookie Bars That Skinny Chick Can Bake
• Pudim Molotoff, Portuguese Meringue Pudding Family Foodie

Wine Pairings for Father’s Day ENOFYLZ

Note:  The link to the cookbook will take you to Amazon where you can get additional information on the book.  If you choose to make a purchase via that link, I will receive a small referral fee.

  

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