Ingredients

The following ingredients have 8 Servings
  • 1 cup salted or unsalted raw peanuts
  • ¼ cup honey
  • 2 tablespoons unsalted butter (melted)
  • 1 teaspoon kosher salt
  • 4 fresh kaffir lime leaves (finely chopped (optional)*)
  • 4 cups (32 ounces) heavy cream
  • 8 whole eggs
  • 1 cup (200 grams) granulated sugar
  • 2 tablespoons vanilla bean paste
  • ½ cup honey
  • 6 tablespoons unsweetened natural peanut butter

Instruction

  • For the Candied Peanuts: Preheat the oven to 350°F (176°C) with a rack in the center position. Line a baking sheet with parchment paper and coat with non-stick cooking spray. In a mixing bowl, combine the peanuts, honey, butter, and salt until well-coated. Spread in an even layer on the lined baking sheet and bake for 10 minutes (or longer), or until browned. Meanwhile, chop the kaffir lime leavings, if using, very finely with a knife. Fold the leaves into the peanuts while still warm. Flatten out the peanuts on the tray. Let cool to room temperature, about 30 minutes.
  • Once cool, use a knife to roughly chop the peanuts, making sure not to over chop them.
  • For the Custard: Set the sous vide machine (circulator) to 181°F (82.7°C). While the water is heating, combine all the custard ingredients in a blender. Blend thoroughly, making sure not to incorporate too much air. Pour mixture into sous vide pouch, then add 2 tablespoons of candied peanuts. Cook in water bath for one hour. Next, transfer the mixture (*if necessary, use a whisk to stir the mixture until completely smooth) into ice pop molds and add additional candied peanuts, to taste. Freeze for at least four hours, or overnight for best results.