While researching gherkins for a Food Filter column last year, I came across Kühne’s recipe for pickled cucumber ice-cream and 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.
