Chef Vivian Howard’s Peanut, Pepsi, and Bourbon Float

September 28, 2016 | By | Comments (2)

chf 2926 float1 Chef Vivian Howards Peanut, Pepsi, and Bourbon Float

Chef Vivian Howard has strong North Carolinian roots that bleed into her cooking, so it’s only fitting that her first cookbook is called Deep Run RootsThe James Beard Award-winning chef, restaurant-owner, television show host, and now author is being honored by Maker’s Mark on October 8 with its special TasteMaker Award.

Chef Vivian and Maker’s Mark are welcoming guests into Kentucky’s bourbon country for a dinner of the chef’s signature dishes (and, her favorite boozy cocktails). In honor of the TasteMaker Award, Chef Vivian is sharing a sweet, salty, creamy, crunchy, boozy recipe with Southern Living from her new cookbook – and it’s a fun one.

Peanut, Pepsi, and Bourbon Float

4 oz. Maker’s Mark® Bourbon
2 cups peanut ice cream (below)
16 oz. Pepsi

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 of 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.

The TasteMaker event will be held at the Maker’s Mark distillery in Loretto, Kentucky. Find ticketing information and more details here.


  1. Kathleen

    It’s pretty creative.
    A short cut is just the old timey peanuts dropped into a coke bottle. Best snack ever.🙂

    September 30, 2016 at 10:47 am
  2. karen s

    This sounds delish!

    September 29, 2016 at 6:57 pm

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