I had never heard of eating salted peanuts with Coke until I was perusing the latest Saveur and saw a recipe for a Peanut, Pepsi and Bourbon float. I discovered that dropping salted peanuts in a bottle of Coke or Pepsi is a traditional Southern snack. I did a little research on it, but there’s not much about where it came from or when the custom started– it’s simply a quintessential Southern snack. As odd as it may sound to drink salted peanut Coke and eat Coke soaked peanuts, the flavors made total sense and I just loved the idea of it in a float form. Float aside, this is probably one of my favorite ice creams I’ve made. I don’t know why more brands don’t make peanut ice cream! The ice cream alone is worth making this!
SALTED PEANUT ICE CREAM BOURBON COKE FLOATS
- 2 cups of heavy cream
- 1 cup of whole milk
- 3 cups of salt-roasted peanuts, divided
- 8 egg yolks
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 pinch of salt
- Coke or Pepsi
- 1 ounce of bourbon for each glass
- To make the ice cream, stir together heavy cream, milk and 1 1/2 cups of the peanuts in a bowl. Cover and refrigerate overnight. Roughly chop the remaining peanuts and set aside.
- The next day, whisk together egg yolks, sugar, vanilla extract and salt in a medium bowl. In a 2-qt saucepan, heat the cream and peanut mixture just to under a boil. Slowly whisk half of this mixture into the yolks, taking care not to scramble the eggs by whisk constantly and pouring slowly. Transfer the tempered yolks into the saucepan and stirring the whole time, cook until mixture coats the back of a spoon, about 10-12 minutes.
- Strain through a fine mesh sieve and discard the peanuts. Chill the custard overnight. Process the ice cream according to your ice cream maker instructions. During the last few minutes of freezing, add the chopped peanuts. Let the ice cream sit in the freezer for at least 3 hours before serving.
- To serve, pour the Coke or Pepsi in a cold glass, add an ounce of bourbon and top with one or two scoops of ice cream.