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If you’re not familiar with Circus Peanuts, I can describe them to you in two words: delicious and gross.
I think the appeal of Circus Peanuts is 10% taste, 20% novelty, and 70% childhood nostalgia. (Or robot nostalgia, if you’re me.) Wiki says Circus Peanuts are banana flavored, but I maintain it’s simply it’s own flavor: Circus Peanut flavor.
The weirdest part, though, is the texture. Circus Peanuts are like marshmallows, if marshmallows were more stale and dry. Yet somehow Circus Peanuts maintain a sort of softness and fluffiness that surprises you when you take a bite. If you like the flavor of Circus Peanuts but can’t stand the texture, welcome to 2014, where robots post recipes online that you didn’t know you needed until you stumbled across it and thought, “I like the flavor of Circus Peanuts but can’t stand the texture!”
And if you’re a Circus Peanut Purist, but didn’t realize it until you saw this recipe and it offended your childhood memories: sorry. You’ll like this ice cream anyway.
If you can imagine a Circus Peanut creamsicle, that’s what this ice cream tastes like. It takes the good flavor from the Circus Peanuts and fuses it with creamy vanilla goodness. If you want a stronger Circus Peanut flavor, add an extra 5 Circus Peanuts and reduce the vanilla to 1/2 teaspoon. As it is, the recipe below creates an ice cream that makes humans say, “oh, yeah, wow, this DOES taste like a Circus Peanut!” but without that overwhelming sugary aftertaste.
Bonus: did you count how many “if”s I used in this post? 7. How many “Circus Peanuts”? 14. Variations of “you”? 16. Enroll me in a writing class, please. As long as they provide complimentary ice cream, preferably in this flavor.
Circus Peanut Ice Cream
makes about 2 pints
adapted from allrecipes
2 cups heavy whipping cream
10 Circus Peanuts, chopped into small pieces
2 cups half + half
1/2 cup white sugar
1 tsp vanilla extract
1. In a saucepan over medium heat, melt Circus Peanuts into heavy whipping cream, stirring constantly. After the peanuts have melted, remove saucepan from heat and allow to cool to room temperature. Once it’s cooled, skim any thick film off the top. Transfer the Circus Peanut heavy whipping cream to a large bowl and cover with plastic wrap, then refrigerate for 2-3 hours, or until completely chilled.
2. Once the heavy whipping cream is totally chilled, stir in half + half, sugar, and vanilla extract, making sure the sugar is completely dissolved. Freeze according to your ice cream maker’s instructions: I use a KitchenAid ice cream maker, and churned for 20 minutes. Transfer to an airtight container and freeze for a few hours (or overnight).