Tin Roof Sundae

This is a great dessert enjoyed by all ice cream lovers. Just buy a good quality ice cream or like John, make your own. The homemade chocolate sauce and Spanish peanuts make this dish special. You can buy salt-roasted Spanish peanuts or make your own.

4 servings

Spanish Peanuts-salted and roasted

½ pound raw Spanish peanuts
peanut oil
Preheat oven to 325°.

Lightly coat the Spanish peanuts with peanut oil. Bake at 325° for 15-18 minutes until golden brown. Lightly salt while warm and cool. Leftover peanuts are great as a snack.

Cocoa based Chocolate Sauce
Yields about 2 ½ cups

1 cup sugar
1 cup un-sweetened Dutch-processed cocoa powder
pinch of salt
1 cup evaporated skim milk or if you want it silly rich use 1 cup cream
6 tablespoons unsalted butter
2 teaspoons vanilla extract

Combine sugar and cocoa powder and whisk well. Mix in salt and evaporated milk or cream. Bring to a simmer over medium heat and whisk in the butter-off the heat (once the butter is melted and whisked in add the vanilla). Serve warm or cool to room temperature. Extra sauce keeps quite well once refrigerated and reheated is great on any dessert that needs a chocolate sauce.

4 ice cream sundae dishes
12 scoops of vanilla ice cream
8 -10 ounces chocolate sauce
2-3 tablespoons roasted and salted Spanish peanuts
½ cup whipped cream

In each dish add a small amount of chocolate sauce then a few peanuts and a scoop of ice cream. Repeat twice more (3 scoops each) ending with sauce and peanuts. Top with whipped cream and serve immediately.