Dill Pickle

Steps

1. Microwave 30 g full-fat cream cheese2 tbsp full-fat cream cheese2 tbsp cream cheese45 g full-fat cream cheese45 g full-fat cream cheese1½ oz cream cheese in a large bowl for 10 seconds to soften it.
2. Whisk in 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar for about 1 minute, until it looks like frosting.
3. Slowly whisk in 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 110 ml whole milk110 ml whole milk⅓ cup + 2 tbsp whole milk165 ml whole milk170 ml whole milk⅔ cup whole milk until the sugar has dissolved.
4. Pulse 50 g dill pickles or gherkins in brine85 ml dill pickles or gherkins in brine⅓ cup dill pickles75 g dill pickles or gherkins in brine130 ml dill pickles or gherkins in brine½ cup dill pickles and 60 ml dill pickle brine60 ml dill pickle brine¼ cup dill pickle brine90 ml dill pickle brine90 ml dill pickle brine¼ cup + 2 tbsp dill pickle brine a few times with a stick blender, until the pickles are in tiny pieces. Whisk them into the cream.
5. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top each scoop with a thin pickle slice and a small sprig of dill.