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In a bowl, whisk the egg, sugar, milk and cream until well combined, then pour into a thick saucepan and cook, stirring continuously, over a very low heat until the custard thickens enough to coat the back of the spoon.
Take care not to let it catch on the bottom, but, if it does, don't fret: simply pour the custard through a fine sieve without scraping the bottom of the pan.
Take off the heat, stir in the dill and pickle juice, then stir in the vodka.
Blend smooth, then churn in an ice-cream machine or transfer to an airtight container and freeze for at least five hours, stirring every 30 minutes to break up any ice crystals.
Serve at once, or, if serving the next day or thereafter, pop the ice-cream in the fridge for 30-45 minutes (or leave it out at room temperature for 15 minutes) to soften.
Serve in cones and topped with a gherkin.