Ingredients:
- 1 cup (240 ml) Dill Pickle Brine
- 1/2 cup (120 ml) White Vinegar
- 1/4 cup (50 g) Granulated Sugar
- 1 tbsp Fresh Dill, chopped
- 1 tsp Yellow Mustard Seeds
- 1/2 tsp Celery Seeds
- 1/4 tsp Garlic Powder
- 2 cups (475 ml) Heavy Cream
- 1 cup (240 ml) Whole Milk
- 4 Large Egg Yolks
- 1/2 cup (100 g) Granulated Sugar
- 1/4 tsp Salt
- 1/4 cup (60 ml) of the pickle infusion
Instructions:
- In a medium saucepan, combine pickle brine, white vinegar, sugar, dill, mustard seeds, celery seeds, and garlic powder. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let steep for at least 1 hour, or up to overnight, in the refrigerator.
- After steeping, strain the mixture through a fine-mesh sieve (or cheesecloth-lined sieve) into a heatproof bowl, discarding the solids. Press the solids to extract maximum flavour. Reserve 1/4 cup of this pickle infusion.
- In a medium saucepan, combine heavy cream, milk, salt and remaining pickle infusion. Heat over medium heat until just simmering, stirring occasionally.
- In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened. Gradually whisk a small amount of the hot cream mixture into the egg yolk mixture to temper it (preventing it from scrambling).
- Slowly pour the tempered egg yolk mixture into the saucepan with the remaining cream, whisking constantly. Cook over low heat, stirring continuously with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175°F or 77-79°C). Do not boil!
- Immediately strain the custard through a fine-mesh sieve into a clean bowl. Cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 4-6 hours, or overnight, to harden completely.