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
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.