I don’t know about you, but sometimes I get tired of having bits or chunks in my ice cream. Sometimes, I just want it smooth and plain and simple and uncomplicated. Kinda like a melt-in-your-mouth thing.
This recipe is just perfect for me when I’m in those lazy-day-no-chewing-required-kind-of-ice-cream-whim.
Pretzel Ice Cream
Yield: 1 quart
Prep time: 10 hours (includes resting)
Cook time: 20 minutes
2 cups whole milk, divided
1/2 cup sugar
2 cups heavy cream
8 ounces unsalted mini pretzels
flaky sea salt
for serving: salted pretzels, dark caramel sauce
1. In a microwavable bowl, stir together 1 cup of whole milk with the sugar. Microwave on high for 2 minutes or until the sugar is dissolved.
2. In a large container with a lid, combine the sugared milk, remaining cup of milk, cream, and pretzels. Refrigerate overnight, shaking occasionally.
3. In a colander, strain the cream mixture, pressing down on the pretzels to extract as much liquid as possible. Then pass the cream again through a fine sieve to remove little bits of pretzel.
4. Refrigerate again until completely cold, about an hour. Freeze in an ice cream maker according to manufacturer’s instructions. Fold the flaky sea salt into the ice cream as you remove it from the ice cream maker.
- The soaked pretzels were pureed and made into a bread pudding (use your fave recipe). Serve it warm with grated aged cheddar. Yum! 🙂
Recipe adapted from Herbivoracious