Salted Peanut Ice Cream Bourbon Coke Floats

Ingredients: 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.