Pickle Me

Course : Desserts
Serves: 1
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1 pint whipping cream
1 1/2 cups half and half
1 can eagle brand sweetened condensed milk
2 large eggs *
1/3 cup brown sugar
2 1/2 tablespoons vanilla extract
1/8 teaspoon salt
2 teaspoons dill weed
3/4 cup sweet pickles -- chopped.

Preparation / Directions:

* If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters. Lightly whisk the eggs, then whisk in the Eagle Brand and the brown sugar. When completely mixed, add the remaining ingredients and mix thoroughly. The ice cream will taste best and have the best texture if the mix is now allowed to age in the refrigerator for about 4 hours. After aging, fill the canister no more than 3/4 full and freeze according to the ice cream freezer manufacturer's directions. When the ice cream is nearly frozen, add in 3/4 cup of chopped sweet pickles. This recipe is for two quarts of ice cream, so adjust the recipe for your freeze


Nutritional Information:

2068 Calories (kcal); 177g Total Fat; (76% calories from fat); 11g Protein; 111g Carbohydrate; 653mg Cholesterol; 1642mg Sodium

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