Ice Cream Pickles Or Is It Pickles Ice Cream Recipes

Steps:

• Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
• Pulse the pickles and brine in the carafe of a blender, then blend until pureed, about 1 minute. Strain the puree and discard any pulp. You should have about 1/3 cup pickle liquid.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. Add the condensed milk and pickle liquid to the cream cheese and continue to mix until smooth.
• Whip the heavy cream in a large bowl with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined; this lightens it and allows the mixture to stay fluffy. Fold this lightened mixture into the whipped cream until well blended. Pour into the chilled loaf pan and freeze, covered, until scoopable, about 5 hours. Serve with sprinkles if desired.

Steps:

• Combine cucumbers, onions, green bell peppers, red bell peppers, and salt in a large container. Cover with ice cubes. Let stand for 3 hours. Drain off brine and squeeze out excess moisture.
• Mix sugar, vinegar, mustard seeds, and celery seeds in a saucepan. Bring to a boil; cook for 3 minutes. Pour over cucumber mixture. Let cool, about 30 minutes.
• Divide cucumber mixture among jars. Cover with lids and refrigerate.

Steps:

• Fill ice cream pail 3/4 full of sliced cucumbers and red onions.
• Mix ingredients together and then pour into ice cream pail.
• Mix everything together, stir a couple times a day for 2 days.
• Store in the fridge.
• Lasts a month or more.

Steps:

• 1). Whisk flour, baking soda, baking powder, dill, salt, and onion powder in a medium sized bowl.
• 2). Beat butter and sugar in a large bowl until light and fluffy.
• 3). Beat in eggs and sour cream until blended.
• 4). Alternately fold in flour mixture and pickle juice, beginning and ending with the flour.
• 5). Fold in the chopped pickles.
• 6). Fill cupcake liners 3/4 full.
• 7). Bake at 350*F. for about 25 minutes or until a toothpick comes out of the cupcake clean.
• Notes: The Ice Cream.
• I topped the cupcake with vanilla ice cream. Can anyone think of a flavor that would go better with pickle? The topic had never come up for me before and I figured vanilla would be a safe bet.
• I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!

Steps:

• Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full.
• Mix with the additional vegetables and stir in salt, distributing well.
• Cover and let stand 2 - 4 hours on counter.
• Drain off the liquid (I like to rinse and drain again to remove some of the salt).
• In ice cream pail combine brine ingredients and stir well. Do not worry if the sugar doesn't dissolve completely - it will on its own.
• Mix in cucumbers and other vegetables, cover, and refrigerate.
• The next day stir again.
• Note: The brine won't cover the cucumbers completely at first so stir once a day. The cucumbers will release additional liquid over time.
• Cooking time is standing time.

Steps:

• For the fried pickle ice cream: Add the pickle chips and spears, cream, oil, eggs, salt and creamer into a blender and blend until smooth. Transfer to a tabletop ice cream machine and process for 20 minutes. Then transfer to an airtight container to freeze overnight.
• For the burgers: Put some dry ice on a baking sheet and another baking sheet on top. Once the ice cream is frozen, scoop it onto the top baking sheet and squash the scoop down with a spatula to make a puck shape about the size of the cheeseburgers. Place in the freezer and freeze overnight.
• Fill a tabletop fryer to the recommended level of oil and heat until the oil reaches 375 degrees F.
• Once ready to prepare the burgers, dredge each ice cream puck in flour, egg wash and breadcrumbs.
• Fry the ice cream pucks, as many as will fit at a time, until golden brown and delicious, about 1 minute.
• Place a puck on top of each burger and enjoy.