Peanut Butter and Pickle Ice Cream

Ingredients

• 1 cup diced bread-and-butter pickles (about the size of pencil erasers)
• 2 cups heavy cream
• 1 cup whole milk
• ¼ teaspoon salt
• ¾ cup sugar
• 4 large egg yolks
• 1 tablespoon vanilla paste or extract
• ½ cup unsalted natural peanut butter

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    589 calories; 44 grams fat; 22 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 36 grams sugars; 9 grams protein; 235 milligrams cholesterol; 270 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 5 cups, or 6 to 8 servings

Preparation

1. Line a plate with parchment or wax paper and spread diced pickles across it in a single layer. Freeze until solid, at least one hour.
2. In a medium saucepan, combine cream, milk, salt, sugar and egg yolks. Whisk to blend. Place over medium-low heat and whisk continuously, occasionally scraping the bottom of the pan with a rubber spatula, until the mixture is thick enough to coat the back of the spatula, about 10 to 12 minutes.
3. Pour mixture through a fine mesh strainer into a mixing bowl. Add vanilla and peanut butter, whisking until smooth. Cool custard by placing the bottom of the bowl into a bowl of ice water and stirring until chilled, about 20 minutes, or by refrigerating for 2 to 24 hours.
4. Freeze the chilled custard in an ice cream machine according to manufacturer’s instructions. Just before ice cream is fully set and still churning, add diced frozen pickles. Transfer to a bowl, cover and freeze until firm.