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This is my take on a classic Southern treat- coke and peanuts. In the South, it is common for people to put salted peanuts in their coca-cola. It is a wonderful combination of sweet and salty. For this recipe, you make salted peanut ice cream. Pour "Mexican" coke, the kind found in a glass bottle and made with real cane sugar, over the top. Top with caramel sauce (optional) and more salted peanuts (not optional!).
This is my take on a classic Southern treat- coke and peanuts. In the South, it is common for people to put salted peanuts in their coca-cola. It is a wonderful combination of sweet and salty. For this recipe, you make salted peanut ice cream. Pour "Mexican" coke, the kind found in a glass bottle and made with real cane sugar, over the top. Top with caramel sauce (optional) and more salted peanuts (not optional!).—minibakersupreme
Salted Peanut Ice Cream
cups heavy cream
cup store-bought salted roasted peanuts, chopped up
- Mise en Place: Create an ice bath by setting a medium bowl in a larger bowl filled with ice and a little water. Set a fine-mesh sieve over the bowl. Separate your eggs and place the yolks in a medium bowl. Whisk the eggs to break them up a bit.
- Combine the milk, cream, and sugar in a large saucepan set over medium heat. Cook until the sugar dissolves and tiny bubbles form around the edge of the pan. Remove the pan from the heat.
- Temper your egg yolks: Whisking constantly, stream the hot milk into the egg yolks you separated in Step 1. Start by adding a tablespoon of hot milk at a time- you don't want your eggs to scramble. If you are worried about this, go even more slowly. Once half the milk is combined with the eggs, you can pour the tempered eggs into the saucepan with the rest of the milk mixture.
- Whisking constantly, heat the saucepan over medium-low heat. Take care to stir the entire pot, including the sides and the center of the pan. Cook the custard until it thickens slightly. Test the mixture by dipping a spoon in the mixture and running your fingertip down the back of the spoon. If the track doesn't fill back in, your custard is ready.
- Immediately remove the pan from the heat and pour the custard through the sieve set over the ice bath you made in Step 1. Stir the chopped peanuts into the custard and stir until the mixture cools a little.
- Steep the custard for about an hour, then strain the mixture into a clean container. Press on the peanut solids in the bottom of the sieve to release extra flavors. Chill the mixture thoroughly, at least 4 hours but preferably overnight.
- When you're ready to churn your ice cream, place a clean, lidded container in the freezer to chill out. Churn the custard in your ice cream maker according to manufacturer's directions. Transfer the finished ice cream to the chilled container and let freeze for at least 4 hours.
Southern Coke-and-Peanuts Float
cup Salted Peanut Ice Cream
cup Coca-Cola (the kind with real cane sugar)
tablespoons chopped salted peanuts
tablespoons caramel sauce (optional)
- Place two scoops of the Salted Peanut Ice Cream in a tall glass. Pour the Coca-Cola over it and top with salted peanuts and caramel sauce. Serve with a long straw and an iced tea spoon. Enjoy!
- This recipe was entered in the contest for Your Best Ice Cream