Maker’s Mark Distillery – Loretto, KY
WHAT: Chef Vivian Howard will be honored with a Maker’s Mark TasteMaker Award, and celebrate the release of her first cookbook, Deep Run Roots at Maker’s Mark Distillery. This casual, fall evening will include Maker’s Mark cocktails, a dinner menu consisting of many of Vivian’s favorite recipes, and live Bluegrass music from The Wooks.
WHEN: Saturday, October 8, 2016 @ 4:00 PM, $160/Person
WHERE: Maker’s Mark Distillery – 3350 Burks Spring Rd, Loretto, KY 40037
HOW: Tickets may be purchased online here
Can’t make it down south, bring a taste of the TasteMaker Awards home with a special
Peanut, Pepsi, and Bourbon Float:
This foaming spectacle of sweet, salty, creamy, crunchy, and boozy is the gold standard of ice cream floats.
Peanut Ice Cream:
(Makes 1 quart)
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
In a 1-quart container with a lid, stir together the milk, heavy cream, and 1½ 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 the eggs. Transfer the tempered yolks to the saucepan, and, stirring the whole time, cook until the mixture coats the back of a spoon.
Strain it all through a fine-mesh sieve and discard the tired peanuts. Chill the ice cream base thoroughly—ideally overnight. Process the ice cream according to the manufacturer’s instructions on your frozen dessert machine. During the last few minutes of freezing, pour in the chopped peanuts. Let this ice cream spend at least 3 hours in your freezer before serving.
To serve, chill 4 glasses. Drop a nice scoop of Peanut Ice Cream in the bottom of the glass, top with roughly ½ cup Pepsi, and finish with Marker’s Mark bourbon.
Excerpted from the book Deep Run Roots. Copyright © 2016 by Vivian Howard. Reprinted with permission of Little, Brown and Company. All rights reserved.