recipe: salted pretzel + peanut butter ice cream

It’s no secret that I’m a bit of a health nut, as documented on my personal blog. That considered, sometimes not-so-healthy adventures in the kitchen are more fun than the healthy ones, especially when it comes to sweets. We're in that strange seasonal transition where it's freezing in the morning and heats up quickly in the afternoon and evening. Ice cream is the perfect treat to cool down. While this sort of indulgence isn’t for everyone, I’m lucky to have an arsenal of family and coworkers to taste test.

This ice cream hits home for those looking for something salty and sweet. It’s pretzel soaked custard with homemade peanut butter ripple and chunks of chocolate covered pretzel folded in. It’s salty, it’s decadent... It’s a treat for sure.

I can't stress enough the importance of using high quality ingredients. You really don't need to be a great cook if you use great ingredients―they ultimately do the work for you. I suggest organic, local milk, cream and eggs for this recipe, as well as organic cane sugar and peanuts. Yes, they are more expensive. Yes, they are worth it. The decadence of this ice cream means that you ultimately eat less, making the product last a little bit longer.

SALTED PRETZEL + PEANUT BUTTER ICE CREAM | Makes 1 quart

Homemade peanut butter
3 cups organic, peeled peanuts
1 tsp salt

In a Vitamix blender or food processor, combine peanuts on high speed until smooth. Add salt and mix to combine.

Ice cream
2 cups heavy cream
1 cup whole milk
3 egg yolks
1 cup organic cane sugar

1/2 batch of salted pretzels
1/2 batch homemade peanut butter
1 package chocolate covered pretzels, chopped

Prepare a large bowl with ice and water to serve as an ice bath for your custard. Fit it with a clean bowl and a strainer.

In a large saucepan, combine heavy cream and milk over medium heat until temperature reaches 170F. While the milk mixture heats, whisk egg yolks and sugar in a bowl. Once the milk mixture has reached optimal temperature, remove from heat.

Temper the egg yolks by gradually adding the milk mixture to the eggs while whisking. The gradual addition keeps the egg yolks from cooking. Once roughly half the liquid has been added, return the whole mixture back to the stovetop.

Cook the custard until the thermometer reads 170F-175F (the back of your spatula will be heavily coated), making sure to stir constantly. Remove from heat and pour into the clean bowl fitted with strainer.

Allow the custard to cool. Once it has cooled, submerge a half batch of homemade pretzels into the custard. Allow to steep overnight in the refrigerator.

The following day, remove and discard pretzels, and churn custard according to your ice cream makers instructions. Fold in chocolate covered pretzels. In a container, layer pretzel ice cream and peanut butter.

Enjoy with a tall chocolate stout.

- s