Vivian Howard’s Peanut, Pepsi, and Bourbon Float
From Deep Run Roots: Stories and Recipes from My Corner of the South
- 1 cup milk
- 2 cups heavy cream
- 3 cups salt-roasted peanuts, divided
- 8 egg yolks
- A tiny pinch salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups Peanut Ice Cream
- 16 ounces Pepsi
- 4 ounces bourbon (optional)
In a 1-quart container with a lid, stir together the milk, heavy cream and 1 1/2 cups of the peanuts. Tuck this in the refrigerator overnight. Roughly chop the remaining peanuts and set aside.
The next day, whisk together the egg yolks, salt, sugar and vanilla extract in a medium bowl. In a 2-quart saucepan, heat the heavy cream and peanut mixture to just under a boil. Slowly whisk half of this mixture into the yolks, taking care not to scramble them. Transfer the tempered yolks to the saucepan and, stirring the whole time, cook until the mixture thickens slightly and coats the back of the spoon.
For the floats, chill 4 glasses. Drop a nice scoop of Peanut Ice Cream in the bottom of the glass, top with roughly 1/2 cup Pepsi and finish with bourbon to your liking.
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