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

1. Line a plate with parchment or wax paper and spread diced pickles across it in a single layer.
2. Freeze until solid, at least one hour.
3. In a medium saucepan, combine cream, milk, salt, sugar and egg yolks.
4. Whisk to blend.
5. 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.
6. Pour mixture through a fine mesh strainer into a mixing bowl.
7. Add vanilla and peanut butter, whisking until smooth.
8. 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.
9. Freeze the chilled custard in an ice cream machine according to manufacturers instructions.
10. Just before ice cream is fully set and still churning, add diced frozen pickles.
11. 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)