White Chocolate Pretzel Ice Cream
Pretzels and chocolate are a classic combination of sweet and salty taste. This takes it a notch up with the addition of sweet and creamy ice cream.
INGREDIENTS | YIELD: 1 QUART
- 1 cup half and half
- 4 egg yolks
- 12 ounces high-quality white chocolate, finely chopped
- 1½ cups heavy cream
- 1 tablespoon vanilla extract
- 1 cup white chocolate–covered pretzels, whole
Heat half and half in a small saucepan to a simmer.
Whisk the egg yolks in a medium bowl, then begin to slowly pour the half and half into the egg yolks to temper them. Return mixture to the pan and constantly stir over medium heat until thickened, being sure not to boil. Remove from heat and add the white chocolate. Stir until smooth.
Add cream and vanilla. Cover and refrigerate 4 hours to overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing. Just before storing, carefully fold in the whole pretzels.
Be sure to keep the pretzels whole when folding them into the ice cream. The chocolate coating will ensure that the pretzels stay crispy in the ice cream.