Pickle Ice Cream

Pickle Ice Cream with peanut butter topping

For the ice cream:

2 cups heavy cream

3/4 cup whole milk

3/4 cup sugar

4 large egg yolks

1 bay leaf

3/4 cup bread and butter pickle juice

1 tablespoon vanilla extract

For the peanut butter topping:

3/4 cup crunchy peanut butter

1/2 cup sweetened condensed milk

6 tablespoons water

1 teaspoon vanilla extract

1/8 teaspoon salt

Salted roasted peanuts, chopped, optional

Directions

For the ice cream: In a medium saucepan over medium heat, whisk together the cream, milk, sugar, egg yolks, and bay leaf; stir constantly until fully slightly thickened, about 15 minutes. Transfer mixture to a bowl and let cool completely. Mix in pickle juice and vanilla extract. Strain through a fine mesh sieve. Place bowl in ice bath until cooled completely, at least 20 minutes.

Pour into the freezer container of a 2-quart electric ice cream maker, and freeze according to manufacturer’s instructions. Transfer custard to a 9- x 5-inch loaf pan, and return to freezer until ready to serve.

For the topping: In a medium saucepan over medium heat, whisk peanut butter and milk until smooth. Add water, whisking constantly. Add vanilla and salt. Serve ice cream with warm topping and peanuts, if desired.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s