Salty-Sweet Chocolate Caramel Pretzel Ice Cream
Salty-Sweet Chocolate Caramel Pretzel Ice Cream
Ingredients
For the Milk Chocolate Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks, large
- 6 ounces milk chocolate, finely chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Caramel Swirl
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warm
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1/2 teaspoon salt, flaky sea salt, plus more for sprinkling
For the Pretzel Crunch
- 1 1/2 cups pretzels, crushed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Instructions
- 1
Prepare the ice cream base: In a medium saucepan, combine the heavy cream, whole milk, and 1/4 cup of the granulated sugar. Heat over medium heat until small bubbles form around the edges, but do not boil. Remove from heat.
⏱️ 5 min
- 2
In a separate bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until pale and slightly thickened.
⏱️ 2 min
- 3
Slowly temper the hot cream mixture into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan.
⏱️ 3 min
- 4
Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 5-7 minutes). Do not boil. Remove from heat.
⏱️ 7 min
- 5
Add the finely chopped milk chocolate to the hot custard, stirring until completely melted and smooth. Stir in the vanilla extract and 1/4 teaspoon salt.
⏱️ 3 min
- 6
Pour the ice cream base through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- 7
Prepare the caramel swirl: In a heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, without stirring, until the sugar dissolves and the mixture begins to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a deep amber color. This takes about 8-10 minutes.
⏱️ 10 min
- 8
Carefully remove from heat. Slowly and carefully pour in the warm heavy cream, stirring constantly (the mixture will bubble vigorously). Stir in the cold butter pieces until melted and smooth. Finally, stir in 1/2 teaspoon flaky sea salt. Pour into a heatproof bowl and let cool completely at room temperature.
⏱️ 5 min
- 9
Prepare the pretzel crunch: In a small bowl, combine the crushed pretzels, melted butter, and 1 tablespoon granulated sugar. Stir until evenly coated.
⏱️ 3 min
- 10
Churn the ice cream: Once the base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 25 min
- 11
Layer the ice cream: Transfer about one-third of the churned ice cream to a freezer-safe container. Drizzle with some of the cooled caramel and sprinkle with some of the pretzel crunch. Repeat layers until all ingredients are used, finishing with a drizzle of caramel and a sprinkle of pretzels and extra flaky sea salt, if desired.
⏱️ 5 min
- 12
Freeze: Cover the container tightly and freeze for at least 4 hours, or until firm, before serving.
Kitchen Tools
Nutrition Facts (per serving)
Salty-Sweet Chocolate Caramel Pretzel Ice Cream
For the Milk Chocolate Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks, large
- 6 ounces milk chocolate, finely chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Caramel Swirl
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warm
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1/2 teaspoon salt, flaky sea salt, plus more for sprinkling
For the Pretzel Crunch
- 1 1/2 cups pretzels, crushed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Instructions
- 1
Prepare the ice cream base: In a medium saucepan, combine the heavy cream, whole milk, and 1/4 cup of the granulated sugar. Heat over medium heat until small bubbles form around the edges, but do not boil. Remove from heat.
⏱️ 5 min - 2
In a separate bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until pale and slightly thickened.
⏱️ 2 min - 3
Slowly temper the hot cream mixture into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan.
⏱️ 3 min - 4
Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 5-7 minutes). Do not boil. Remove from heat.
⏱️ 7 min - 5
Add the finely chopped milk chocolate to the hot custard, stirring until completely melted and smooth. Stir in the vanilla extract and 1/4 teaspoon salt.
⏱️ 3 min - 6
Pour the ice cream base through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- 7
Prepare the caramel swirl: In a heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, without stirring, until the sugar dissolves and the mixture begins to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a deep amber color. This takes about 8-10 minutes.
⏱️ 10 min - 8
Carefully remove from heat. Slowly and carefully pour in the warm heavy cream, stirring constantly (the mixture will bubble vigorously). Stir in the cold butter pieces until melted and smooth. Finally, stir in 1/2 teaspoon flaky sea salt. Pour into a heatproof bowl and let cool completely at room temperature.
⏱️ 5 min - 9
Prepare the pretzel crunch: In a small bowl, combine the crushed pretzels, melted butter, and 1 tablespoon granulated sugar. Stir until evenly coated.
⏱️ 3 min - 10
Churn the ice cream: Once the base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 25 min - 11
Layer the ice cream: Transfer about one-third of the churned ice cream to a freezer-safe container. Drizzle with some of the cooled caramel and sprinkle with some of the pretzel crunch. Repeat layers until all ingredients are used, finishing with a drizzle of caramel and a sprinkle of pretzels and extra flaky sea salt, if desired.
⏱️ 5 min - 12
Freeze: Cover the container tightly and freeze for at least 4 hours, or until firm, before serving.