Ingredients
Equipment
Method
- Heat the heavy cream and whole milk in a saucepan over medium heat until tiny bubbles form around the edges.
- Whisk together the egg yolks and sugar in a mixing bowl until pale yellow.
- Slowly pour the warm cream mixture into the egg yolks while whisking constantly to avoid scrambling the eggs.
- Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly until it thickens slightly (about 8-10 minutes).
- Once it coats the back of a spoon, remove from heat and stir in the dill weed, salt, and vanilla extract.
- Let the mixture cool completely, possibly using an ice bath.
- Stir in the finely chopped dill pickles once cooled.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the soft ice cream to a freezer-safe container and freeze for at least 4 hours to firm up.
- Garnish with extra pickles before serving.
Nutrition
Calories: 250kcalCarbohydrates: 22gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 90mgSodium: 150mgPotassium: 150mgSugar: 14gVitamin A: 500IUCalcium: 100mgIron: 1mg
Notes
This recipe is a unique dessert that combines creamy sweetness with a salty dill kick, perfect for adventurous foodies.
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