Pickle Festival Pickle Ice Cream

Top your pumpkin pie with a scoop of this unique ice cream. It’s one of the favorite ice creams served at the ice cream tent of the St. Joe Pickle Festival. All the ice cream is made by the Lion’s Club members.

Ingredients
1 4-ounce package vanilla ice cream mix (we used Junket)
2 cups half-and-half
3 tablespoons finely shredded Sechler’s Sweet Orange Strip or Sweet Lemon Strip Pickles or Sweet Gerkins, drained
1 tablespoon juice from the Sechler’s pickles
1 teaspoon lemon extract
Several drops green food coloring (if you like)

Directions
Stir together the ice cream mix according to package directions (it’s a dry mix), using half-and-half as the liquid. Stir until mix is dissolved. Stir in the shredded pickle, pickle juice and lemon extract. Add green food coloring, if you want green ice cream. Using a 1- to 2-quart ice cream freezer, prepare ice cream according to manufacturer’s directions. Makes about 1 quart pickle ice cream.

We used the dry junket mix for this version, but you can make your favorite ice cream. Just add the shredded pickles, pickle juice and lemon extract in the amount proportional to the amount of ice cream the recipe makes. For example, a 2-quart recipe would use double the amound of pickles, pickle juice and lemon extract.