Editor's note: Use these Chocolate Covered Peanuts to make David Lebovitz's Tin Roof Ice Cream .

　　These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk every time you pass by, so by all means double the recipe if you want, just to make sure there's enough for folding into the ice cream later on.

　　

Ingredients

Makes 1 1/2 cups (265 g)

　　4 ounces (115 g) semisweet or bittersweet chocolate, chopped

　　1 cup (150 g) roasted, unsalted peanuts

　　

Step 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.

　　

Step 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:

Step 3

Use a chef's knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.

　　Storage

　　Chocolate-Covered Peanuts can be stored for several months in an airtight container, refrigerated or at room temperature.

　　Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments copyright © 2011 by David Lebovitz. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Buy the full book from Amazon.