Submitted by: Chasity M. from Chicago, IL
Yield: 1 quart
In a heavy sauce pot, simmer heavy cream, milk, dill pollen, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat and let stand for 10 minutes. In a separate bowl, whisk together vanilla and eggs. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl to remove larger pieces of dill pollen. Or leave it in for the texture and extra flavor. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in the freezer until needed.
If you want to add some interesting texture or just something “fun” up the recipe, add chopped pickles in the mix or dehydrated pickles as a topping