Tin Roof Ice Cream Recipe

Ingredients

For the almonds:

½ cup (70g) whole almonds

1 ½ tbsp sugar

1 tbsp butter

Pinch of salt

For the fudge swirl:

½ cup (120ml) cream

¼ cup (60ml) golden syrup or corn syrup

¼ cup (25g) cocoa powder

100g dark chocolate, chopped

1 tsp vanilla extract

Pinch of salt

2L Store Bought Vanilla Ice Cream

Method

1. Make the candied almonds

In a small non-stick pan, melt the butter and sugar over medium heat until it starts bubbling. Add almonds and stir continuously for 3–5 minutes until coated and golden. Sprinkle with a pinch of salt, spread on baking paper, and let cool completely.Once hardened, roughly chop.

2. Make the fudge swirl

Combine cream, syrup, and cocoa powder in a small saucepan. Heat gently, whisking until smooth.Remove from heat, add the dark chocolate and vanilla, and stir until glossy. Cool completely (it should be pourable but thick).

4. Assemble

Spoon a third of the ice cream into a freezer-safe container. Drizzle some fudge sauce and scatter over a handful of chopped almonds. Repeat the layers, finishing with a swirl of fudge and extra almonds on top. Use a knife to gently ripple through (don’t overmix).

Cover and freeze for 6 hours or overnight until firm.