PEANUT BUTTER AND PICKLE ICE CREAM

Peanut Butter and Pickle Ice Cream image

Provided by Dwight Garner

Categories ice creams and sorbets, dessert

Time 3h30m

Yield About 5 cups, or 6 to 8 servings

Number Of Ingredients 8

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

Steps:

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 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.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 15 grams, Carbohydrate 30 grams, Fat 34 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 17 grams, Sodium 203 milligrams, Sugar 27 grams, TransFat 0 grams