NO-CHURN PICKLE ICE CREAM
Pickles and ice cream may sound like an unlikely pair, but this sweet and salty treat is surprisingly refreshing.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 12 servings (6 cups total)
Number Of Ingredients 5
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.
ICEBOX PICKLES
This is a wonderful sweet pickle recipe I got from my mother, who got it from a relative, who got it from a relative, and so on. It is very easy, a little time-consuming, delicious, and makes a lot of pickles. The recipe says to put them in jars, but I just store them in a clean gallon-sized ice cream bucket. Will keep in the refrigerator for up to a year.
Provided by Jamie Lowe
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h8m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 47.4 g, Fat 0.3 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 4 mg, Sugar 44.4 g
FIRE-AND-ICE PICKLES
These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Time 10m
Yield 3 pints.
Number Of Ingredients 5
Steps:
- Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.
Nutrition Facts : Calories 134 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 362mg sodium, Carbohydrate 34g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.
EIGHT-DAY ICICLE PICKLES
When I was in Grade 3, my teacher had our class make these...my mom copied the recipe, and I have hung on to it ever since!
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT5h
Yield 128
Number Of Ingredients 13
Steps:
- Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.
- Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.
- Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.
- Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.
- Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.
- Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.
- Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 20.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1740.4 mg, Sugar 19.3 g
FRIED PICKLE ICE CREAM
One of a kind, never done or seen before. There's plenty of pickle ice cream recipes out there, but I'm the only one to make fried pickle ice cream. I've always loved savory and sweet mixed together and nothing says that more than mixing ice cream with pickles, throwing it in the fryer and putting it on top of a juicy burger. Gets no better than that.
Provided by Food Network
Time 1h
Yield 1 gallon ice cream (enough for 24 servings)
Number Of Ingredients 12
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.
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