Using the fresh milk and cream from its dairy farm, Taiwan University made its own ice cream and popsicles. One of the most popular flavors, and my own favorite, was peanut. The nuts had been boiled until they were very soft — almost, but not quite, a purée.—Susanna Foo
1 cup boiled, puréed peanuts
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 vanilla beans, split, or 2 teaspoons pure vanilla extract
4 large egg yolks
1. Soak the blanched raw peanuts in warm water for 2 to 3 hours, or overnight. The peanuts will swell and turn white. Drain and discard the soaking water. Place the nuts in a large heavy pot. Cover the nuts with 4 cups of water plus 1 teaspoon of baking soda. Bring the water to a boil. Reduce the heat to medium-low, cover the pot and simmer for 1 1/2 to 3 hours, or until they soft. Drain. Place the nuts in a food processor fitted with a metal blade and purée until smooth. Set aside.
2. Heat the cream, milk, sugar and vanilla beans, if using, in a medium heavy saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot.
3. Place the egg yolks in a medium bowl and whisk them together. Slowly whisk in 1 cup of the hot liquid. Return this mixture to the saucepan, whisking constantly. Cook over low heat, stirring constantly, until the mixture thickens a little and coats the back of a spoon, 7 to 8 minutes. Do not allow the mixture to boil, or it will curdle. Strain through a fine sieve into a clean bowl, stir in the vanilla extract, if using, and mix in the puréed nuts. Chill until cold, then pour into an ice-cream maker and freeze according to the manufacturer’s directions.
Recipe © 1995 Susanna Foo. All rights reserved.