I was left with half a bag of pretzels after making the most decadent fudge brownies. At first I thought how delicious would pretzel ice cream taste but then I started thinking about the logistics and I quickly abandoned the idea for something simpler.
This is my absolutely favourite vanilla ice cream recipe from BBC Good Food and I use it as the base for all my kitchen ice cream experiments.
Now, I may or may not have licked this pan- if you know me, you already know the truth.
I chopped 100 grams of pretzels and 70 grams of dark chocolate and sprinkled it over the ice cream. If you incorporate the pretzels into the ice cream they will soften and loose their crunch, so unless you’re one of those people who loves soggy chips (explain the appeal please), don’t do it.
- 20 grams brown sugar
- 25 grams caster sugar
- 120 ml single cream
- 1 tablespoon butter
- Sea salt
- Cook the brown and caster sugar over a hot heat, making sure not to stir the sugar with a wooden spoon
- When the two sugars are bubbling swirl the pan to get all the sugar stuck on the side of the pan into the centre
- Add the butter to the caramel (Stand back- it may spit) and stir with a wooden spoon
- Remove the saucepan from the heat and slowly pour in the cream, whisking continuously to make sure the sauce becomes thick and pale brown
- Add a pinch of sea salt to the caramel and let the caramel cool
- Once the ice cream is frozen, use a fork to marble the salted caramel into the ice cream