2 cups milk

1 cup heavy cream

5 egg yolks

¾ cup sugar

1 vanilla bean split in half

1 cup honey roasted peanuts or ½ cup of peanut butter

1 cup Sweet Chips.

Dice the pickles and place on a parchment lined baking sheet and freeze until solid.

Place the milk and heavy cream in a sauce pan and heat on medium to bring to a simmer, stirring occasionally.  Scrape the vanilla bean seeds out of the pod by using a knife and add both the seeds and the pods to the milk mixture.

In a large bowl, whisk the eggs yolks until they lighten in color and slowly add the sugar while continuing to whisk until thick and creamy.  Once the milk mixture reaches just below a boil, remove from heat and slowly add the mixture to the eggs and sugar while continuously whisking to temper it and to avoid scrambling the eggs.  Once a third of the milk mixture has been added, pour the egg mixture back to the remaining milk in the saucepan and cook over low to medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.  Strain the ice cream mixture into a large bowl.

To make the peanut butter, place peanuts in a blender and blend on high until smooth.  Once smooth, add the ice cream mixture to the blender and blend on high until the peanut butter is fully incorporated.  Pour the mixture back into the bowl and let cool for 30-45 minutes.  If you don’t make your own peanut butter, stir regular peanut butter into the bowl of ice cream mixture until incorporated.  Let cool in the refrigerator until fully chilled, 2 to 8 hours.

Pour into ice cream maker and process according to the manufacturer’s directions, usually 20 to 30 minutes.  Just before the mixture fully freezes, add the frozen diced pickles to the mixture while it continues to churn.  Remove and transfer to a container and put in the freezer to allow the ice cream to harden.