M: When I was little, my neighbors had a hand crank ice cream churn. I remember sitting on their back porch on a very hot day, watching with great interest as the older kids took turns cranking that thing with all their mights, each trying to out-crank his predecessor. I knew they were making ice cream, but man, it still seemed like magic when they popped the top off of that thing and darned if there wasn’t *actually* ice cream in there. Twenty years or so later, I witnessed the same look of wonder in my nieces’ eyes as my brother performed this same feat, albeit with an electric churn. There are few things more wondrous than filling a bucket with milk and conjuring cold, creamy, sweet ice cream on a hot summer day.
When I announced I was making ice cream today, the response was what one might expect. “Yum!” When asked what kind and I responded “Sorghum and boiled peanut”, the response was also what one might expect. “Umm… Yum?” Let me tell you, yum is right. The authors of this recipe say they were inspired in part by the sweet and salty balance of Asian red bean ice creams as well as the American “nut and fudge swirl” profile. I was a little concerned going in that the sorghum (I actually substituted molasses) swirl would win out over the salty nuts, but that proved a non-issue. Very nicely balanced. I ran into only one problem with this recipe. The boiled peanuts held on to a little too much water, so they were a bit icy. I might be nitpicking though. This is good stuff.
Tomorrow we’ll look at peach ice cream. I’ll level with you, peach may win out as a crowd pleaser, but this unusual recipe is worth your while. Especially when churned on the back porch on a hot summer day.
Summary: The unusual combination of boiled peanuts and sorghum yields a sweet and salty ice cream that gets the balance just right. From The Southern Foodways Alliance Community Cookbook
- 2 Large Egg Yolks
- 1/2 c Sugar
- 1 c Whole Milk
- 2 c Heavy Cream
- 2 tsp Vanilla Extract
- 1/2 c Shelled Boiled Peanuts, chilled
- 1/2 c Pure Sorghum
- Whisk yolks and sugar in a medium bowl until light and smooth.
- Warm milk to 150 degrees in a medium saucepan (6 to 8 minutes).
- Slowly add milk to egg yolks, whisking constantly.
- Return custard to saucepan and heat at low temperature, stirring constantly, until reaching 170 degrees.
- Remove from heat and let cool to room temperature.
- Stir in cream and vanilla until well combined and transfer into a refrigerator friendly container.
- Refrigerate until fully chilled (at least 4 hours).
- Pour custard into ice cream maker, add peanuts, and continue according to manufacturer’s directions.
- When churning is complete, transfer to into a container with an airtight lid.
- Cut several channels into ice cream and pour sorghum into channels.
- Stir gently to “swirl” sorghum evenly.
- Seal container and place in freezer until firm (at least 2 hours) before serving.
Originally: Boiled Peanut and Sorghum Swirl Ice Cream