No, these pretzels didn’t make me thirsty. These pretzels made me very happy! They were brought to me by a friend that lives in the US, she carried the bag of chocolate dipped pretzels during her 6 week vacation so she could give them to me just on the last day before she went back to the US. How cool was that? I think I would have eaten them! But I’m really glad she didn’t!
Of course I’ve eaten most of them straight from the bag, but I’ve also used some to do an ice cream. And just for fun I decided I would add a swirl of dulce de leche to said ice cream. Just for fun, you know?! It tasted just like a candy bar! I could have named it “Chocolate covered pretzels with dulce de leche swirl ice crem”, but that’s a huge name, so went with “Candy bar ice cream”!
CANDY BAR ICE CREAM
- 200 ml cream
- 200 ml milk
- 50 gr (1.8 oz) glucose
- 80 gr (2.8 oz) sugar
- 80 gr (2.8 oz) egg yolks
- 1/4 cup dulce de leche
- 1 cup chocolate covered pretzels, cut into chunks (or crushed)
Heat the cream, milk and the glucose almost until boiling point. In a bowl mix well the yolks and sugar. Slowly add the milk mixture to the yolks, always mixing so the yolks won’t curdle. Transfer everything to the pan again and heat on low, always mixing, until it thickens and coats the back of a spoon but don’t let it boil. Pass thru a sieve and cool completely (preferably in an ice bath). Churn only when it’s fully chilled. Meanwhile crush or cut the pretzels. When the ice cream is ready to take out from the ice cream machine, add the pretzels and the dulce de leche (a teaspoon at a time), give it a couple of more turns just until the pretzels are evenly distributed and the dulce de leche starts forming nice swirls thru the ice cream.
In fact this wasn’t the only ice cream I did recently, I have 2 more to show you, so I guess September will be kind of “ice cream month” around here! Come back with your spoons pointed at the screen!
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