As unconventional as it may sound, this unlikely flavor combination is one for the books. Tangy-sweet bread and butter pickle juice against a salty peanut butter topping makes for a an incredibly rich, balanced ice cream-eating experience. For anyone that lives for a signature sweet and savory combination, this is one that you’re not going to want to miss out on. Depending on how much you love that briny pickle flavor, feel free to intensify the flavor by adding more juice; however, you don’t want to go over 1 ¼ cups of juice.
For the ice cream:
2 cups heavy cream
3/4 cup whole milk
3/4 cup sugar
4 large egg yolks
1 bay leaf
3/4 cup bread and butter pickle juice
1 tablespoon vanilla extract
For the peanut butter topping:
3/4 cup crunchy peanut butter
1/2 cup sweetened condensed milk
6 tablespoons water
1 teaspoon vanilla extract
1/8 teaspoon salt
Salted roasted peanuts, chopped, optional
How to Make It
For the ice cream: In a medium saucepan over medium heat, whisk together the cream, milk, sugar, egg yolks, and bay leaf; stir constantly until fully slightly thickened, about 15 minutes. Transfer mixture to a bowl and let cool completely. Mix in pickle juice and vanilla extract. Strain through a fine mesh sieve. Place bowl in ice bath until cooled completely, at least 20 minutes.
Pour into the freezer container of a 2-quart electric ice cream maker, and freeze according to manufacturer's instructions. Transfer custard to a 9- x 5-inch loaf pan, and return to freezer until ready to serve.
For the topping: In a medium saucepan over medium heat, whisk peanut butter and milk until smooth. Add water, whisking constantly. Add vanilla and salt. Serve ice cream with warm topping and peanuts, if desired.