Peanut Butter and Pickle Ice Cream
- 1 cup diced bread-and-butter pickles (about the size of pencil erasers)
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 teaspoon salt
- 3/4 cup sugar
- 4 large egg yolks
- 1 tablespoon vanilla paste or extract
- 1/2 cup unsalted natural peanut butter
- 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.
- 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.
- 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.
- Freeze the chilled custard in an ice cream machine according to manufacturers instructions.
- Just before ice cream is fully set and still churning, add diced frozen pickles.
- Transfer to a bowl, cover and freeze until firm.
bread, heavy cream, milk, salt, sugar, egg yolks, vanilla paste, unsalted natural peanut butter
Taken from cooking.nytimes.com/recipes/12888 (may not work)