Chocolate Covered Pretzel & Caramel Ice Cream
Photo credit: Angela Paris
Homemade Chocolate Covered Pretzel & Caramel Ice Cream
- 1 cup Oakhurst whole milk
- 1/2 cup granulated sugar
- pinch salt
- 2 cupsOakhurst heavy cream
- 1 vanilla bean, halved and scraped
- 2 cups chocolate covered pretzels pieces
- 1 cup store-bought caramel sauce
This recipe works best with a 6-cup (1.5 quart) ice cream maker. Before starting, be sure the freezer bowl has been in the freezer for a minimum of 6 hours.
In a medium bowl, whisk together the milk, sugar, vanilla and salt until the sugar is dissolved. Gently stir in the heavy cream. Cover and refrigerate 1 hour.
Turn on the ice cream maker and pour the cream mixture into the frozen freezer bowl and let mix until it begins to thicken, about 15 minutes. The ice cream will have a soft, creamy texture.
Turn off the ice cream machine and gently mix in the chocolate covered pretzel pieces and caramel by hand.
Use a spatula to scoop the ice cream into an air-tight container.
Freeze for about 2 hours so that the ice cream hardens thoroughly.
Store the ice cream in an air-tight container in the freezer for up to 1 week.
Author: Angela Paris, Blogger, Juggling Act Mama