Pickle Ice Cream with Crunchy Peanut Butter Topping

As unconventional as it may sound, this incredible combination of flavors is worthy of description. Hot and sweet bread with pickled cucumber juice and salted peanut butter combined with a sprinkle of peanut butter provides an incredibly rich and balanced ice cream flavor. For those who appreciate the signature combination of sweet and savory, this is something you won't want to miss. Depending on how much you love this pickle flavor, feel free to enhance it by adding more juice; however, you don't want to consume more than 1/4 cup of juice.
To make the ice cream: In a medium saucepan over medium heat, whisk together the cream, milk, sugar, egg yolks, and bay leaf; stir constantly until it is completely thickened, about 15 minutes. Transfer the mixture to a bowl and allow to cool completely. Mix with pickled cucumber juice and vanilla extract. Strain through a fine sieve. Place the bowl in an ice bath until it cools completely, at least 20 minutes.Pour into the freezing container of a 2-liter electric ice cream maker and freeze according to the manufacturer's instructions. Transfer the custard to a 9-inch x 5-inch baking dish and place in the freezer until ready to serve.For the topping: In a medium saucepan over medium heat, whisk together the peanut butter and milk until smooth. Add water, whisking constantly. Add vanilla and salt. If desired, serve ice cream with warm sprinkles and peanuts.