Description
For bold food adventurers, nothing quite matches the unexpected delight of Dill Pickle Ice Cream with Honey Drizzle.
Ingredients
Scale
- 1 cup finely chopped dill pickles
- ½ cup pickle juice
- 1½ cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ cup honey
- 1 tsp lemon juice (optional)
Instructions
- Begin by warming the heavy cream, whole milk, sugar, and salt together in a medium-sized saucepan placed over medium heat. Gently stir until the sugar dissolves completely, enveloping the liquid with sweetness. Gradually introduce the pickle juice and vanilla extract to the warm mixture, ensuring that their flavors blend harmoniously.
- Crack the large egg yolks into a bowl and whisk them until they achieve a creamy consistency. Slowly drizzle in approximately one cup of the warm cream mixture into the yolks, whisking constantly to prevent the eggs from scrambling. This process is known as tempering, and it prepares the yolks to be added back into the saucepan without curdling.
- Return the tempered yolk mixture into the saucepan. Cook over low heat, stirring continuously for about 5 to 7 minutes, or until the custard mixture thickens enough to coat the back of a spoon. Once thickened, strain the custard through a fine mesh strainer to remove any egg solids. Stir in the finely chopped dill pickles to the mixture, adding a crunchy contrast to the creamy base.
- Cover the custard with plastic wrap and refrigerate it for at least 4 hours, or overnight if possible, to allow the flavors to meld and deepen. When you’re ready, churn the chilled mixture in an ice cream maker for about 20 to 25 minutes, or until it reaches a luscious creamy texture.
- Transfer the churned ice cream into an airtight container and let it freeze for 4 to 6 hours, or until fully firm. This will give your ice cream the perfect scoopable consistency.
- When ready to serve, mix the honey with the optional lemon juice in a small bowl for a tangy-sweet drizzle. Scoop the dill pickle ice cream into bowls and generously drizzle with your honey mixture. Enjoy!
Notes
Ensure the pickle juice is strained and free of seeds, enhancing the ice cream’s smooth texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 320 per serving
- Sodium: 150 mg
- Protein: 4 g