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This sweet-and-sour combo is possibly one of the quirkiest flavours out there – epic served with waffles and bacon, it’s one for true pickle fanatics
This sweet-and-sour combo is possibly one of the quirkiest flavours out there – epic served with waffles and bacon, it’s one for true pickle fanaticsand couldn’t resist.
Niche, I know, but I’ll bet there are a lot of gherkin fanatics out there who’d be willing to give it a go. If not, the cocktail I’ve used as inspiration might well suffice. The pickleback is made with pickle juice and a spirit such as whisky, tequila or, my favourite, vodka, and that same punchy, sweet-and-sour combination comes together to make possibly the quirkiest ice-cream flavour you ever come across.
Delicious in a cone and topped with a gherkin, and out of this world when served with waffles, bacon and maple syrup. This is one for the true gherkin fanatic, with a wild and funky flavour that tricks the mind with a rollercoaster of unexpected tastes. It’s sweet and dilly, but also tart and sour, with a lingering complexity from all the spices used to make the pickles.
Fortified with a classic, creamy custard base, it’s best served with savoury waffles. In a bowl, whisk the egg, sugar, milk and cream until well combined, then pour into a thick saucepan and cook, stirring continuously, over a very low heat until the custard thickens enough to coat the back of the spoon.
Take off the heat, stir in the dill and pickle juice, then stir in the vodka. Blend smooth, then churn in an ice-cream machine or transfer to an airtight container and freeze for at least five hours, stirring every 30 minutes to break up any ice crystals.
Serve at once, or, if serving the next day or thereafter, pop the ice-cream in the fridge for 30-45 minutes to soften. Serve in cones and topped with a gherkin.
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