The Pioneer Woman Tasty Kitchen
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Chocolate Pretzel Frozen Custard

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Level: Intermediate

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Description

The most decadent of all ice creams . . . Frozen custard will beckon you back again and again! Its sweet and salty essence is a true show-stopper!

Ingredients

  • 2 cups Heavy Cream
  • 2 cups Half-and-half
  • ½ cups Brown Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 cup Cocoa Powder
  • 1 pinch Salt
  • 5 whole Egg Yolks
  • ½ cups White Sugar
  • 1 cup Pretzel Pieces

Preparation

In a saucepan over medium-low heat, whisk together cream, milk (or half and half), brown sugar, vanilla, cocoa and a pinch of salt. Bring the mixture just to a boil.

While the cream mixture is heating, use an immersion blender to whip the egg yolks and white sugar until it’s pale and thick.

Whisking the cream mixture constantly, slowly pour in the egg mixture until it’s well combined. (I used the immersion blender for this as well.)

Allow the mixture to thicken over the heat for a couple minutes.

Then, strain the mixture to eliminate any clumps and place in an airtight container. Put it into the refrigerator for a few hours, until completely chilled. (If you are in a hurry, place in the freezer for 1 hour—don’t forget about it!)

Once the mixture is chilled, pour it into an ice cream maker and churn for 20+ minutes to the desired consistency. Finally pour in the pretzel pieces and churn another minute.

Serve immediately or place in the freezer to harden.

Makes 6 cups of heaven.

2 Comments

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anahelenacampbell on 2.21.2011

It looks delicious!

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whatthedogate on 2.10.2011

Quick tip for all of you that want to make this but don’t have an ice cream maker: Assuming you have a stand mixer (such as a Kitchen Aid), just pour it in the bowl of the mixer to chill. When it’s cold, give it a 30 second whirl in the mixer, put it in the freezer for half an hour, take it out and mix for 30 seconds, put it back in the freezer for half and hour, repeat until you have the consistency of ice cream/custard. Voila!

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