Ingredients
Equipment
Method
Step-by-Step Instructions
Step 1: Infuse the Base with Pickle Flavor
- In a saucepan over medium heat, combine heavy cream, milk, sugar, and salt. Stir until the sugar dissolves, then bring to a gentle simmer.
- Remove from heat and add pickle juice and vanilla extract. Set aside.
Step 2: Prepare the Custard
- In a mixing bowl, whisk the egg yolks until smooth.
- Slowly pour 1 cup of the warm cream mixture into the yolks, whisking constantly. (This prevents the eggs from scrambling.)
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
Step 3: Strain & Chill
- Pour the mixture through a fine-mesh strainer to remove any egg bits. Stir in the finely chopped pickles.
- Cover and refrigerate for at least 4 hours or overnight.
Step 4: Churn the Ice Cream
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (about 20-25 minutes).
- Once thick and creamy, transfer to a freezer-safe container. Freeze for at least 4-6 hours to firm up.
Step 5: Serve with a Honey Drizzle
- In a small bowl, whisk honey with lemon juice. Drizzle over each scoop before serving
Notes
Storage & Serving Tips
Store in an airtight container in the freezer for up to 2 weeks.
Let sit at room temperature for 5-10 minutes before scooping for the best texture.
Pair with savory crackers or candied nuts for a gourmet experience.
Let sit at room temperature for 5-10 minutes before scooping for the best texture.
Pair with savory crackers or candied nuts for a gourmet experience.