Boiled Peanut and Sorghum Swirl Ice Cream

I've been intrigued by the recipe for boiled peanut ice cream from native South Carolinians Matt and Ted Lee's award winning debut cookbook, The Lee Bros. Southern Cookbook, ever since the day I got the book a few years ago. The only thing that has stopped my from jumping on the recipe is the fact that I did not want to boil a huge pot of peanuts for four hours ('cause that's how you do it) for the 1/2 cup of shelled boiled peanuts the recipe calls for.

What I was waiting for was a day when we had left over boiled peanuts, and, well, that rarely happens — unless you're in Philly with a bunch of people that don't really know what to do with them — but such a day happened recently. So, yeah, thanks Philly peeps for not eating all my boiled peanuts.Now, in the Lee brothers' cookbook they say they submitted this boiled peanut and sorghum ice cream idea to Ben and Jerry's many years ago, and were rejected. They then go on to defend the ice cream by comparing peanuts (a legume, not a nut) to bean ice creams popular in Asia. They did not have to defend the flavor to me; as a lover of boiled peanuts, I was game.

Results? Well, I'm not so sure I can defend the Lees and their ice cream concoction. I'll admit salty, soft, boiled peanuts in the middle of sweet creamy ice cream are a bit weird, although still tasty. This is a novelty ice cream. One that should only be pulled out at parties of fast and true Southerners that will appreciate the quirky combination. A one time treat, to say you've done it.What I did discover is that swirls of sorghum syrup in ice cream are amazingly delicious. Now I'm dreaming up more mainstream — and crowd pleasing — combination of Southern flavors like sweet potato ice cream with pecans and sorghum swirl. Gonna make it happen.

Still want to simultaneously impress and freak out your friends? Have at it.Boiled Peanut and Sorghum Swirl Ice Cream
adapted from The Lee Bros. Southern Cookbook
makes 1 quart

Because I always like to cut fat when I make recipes for myself, I used 2% milk in place of whole milk, and half and half in place of the heavy cream to good results.

2 large egg yolks
1/2 cup sugar
1 cup whole milk
2 cups heavy cream
2 teaspoons vanilla extract
1/2 cup shelled boiled peanuts
1/2 cup sorghum syrup

• Beat eggs and sugar together in a bowl until incorporated
• In a medium pan warm milk over medium heat, stirring occasionally, until reaches 150 degrees. Slowly poor milk in a thin stream into the egg and sugar mixture whisking constantly.
• Return mixture to the pan, and heat over very low heat, stirring constantly, until reaches 170 degrees and forms a custard. Let cool.
• Combine heavy cream and vanilla with the cooled custard, then refrigerate for a few hours or overnight until chilled.
• Add custard along with the boiled peanuts to ice cream machine bowl, and churn until thick.
• Transfer ice cream to a container with a lid. With a spoon cut a few channels in the ice cream, then pour the sorghum syrup in the channels. With a spoon gently swirl the ice cream until the sorghum is evenly distributed.
• Freeze for a few hours or overnight until hardened before serving.