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.