Recipe courtesy of Mikey Cole
Fried Pickle Ice Cream
- Level: Advanced
- Yield: 1 gallon ice cream (enough for 24 servings)
- Total: 1 hr (plus freezing time)
- Active: 40 min
Ingredients
Fried Pickle Ice Cream:
Four 8-ounce jars pickle chips with their liquid
Four 8-ounce pickle spears with their liquid
1/2 gallon heavy cream
1 cup triple-filtered coconut oil
2 dozen large eggs
4 teaspoons kosher salt
One 16-ounce bottle nondairy powdered creamer
Fried Pickle Burgers:
Your choice of oil, for frying
All-purpose flour, for dredging
Egg wash, for dredging
Panko mixed with seasoned breadcrumbs, for dredging
24 cooked cheeseburgers on buns, for serving
Directions
Special equipment:
tabletop ice cream machine (any brand will do but Mikey's is a 4-quart Cuisinart); dry ice; tabletop fryer- 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.