Pretzel Ice Cream Pie Recipes

PRETZEL ICE CREAM PIE

Steps:

• 1. Using your hands (or a food processor if you prefer), crumble the pretzel crunch clusters to half their size. (The smaller size will make for better distribution of the moisture and fat, creating a nice crunchy crust.)
• 2. Toss the melted butter into the crumbled pretzel crunch, mixing well. Using your fingers and the palms of your hands, press the mixture firmly into a 10-inch pie tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks.
• 3. Use a spatula to spread the ice cream into the pie shell. Freeze the pie for at least 3 hours, or until the ice cream is frozen hard enough so the pie is easy to cut and serve. Wrapped in plastic wrap, the pie will keep for 2 weeks in the freezer.

ICE CREAM PRETZEL CAKE

Steps:

• Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze. , Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight.

PRETZEL ICE CREAM

Steps:

• Heat the oven to 300°F.
• Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely. Cool completely.
• Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.
• Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.
• Bloom the gelatin (see page 29).
• Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.
• Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
• Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon. In a pinch, substitute 75 g (1/4 cup) corn syrup for the glucose.
• This recipe uses cream cheese to give an even creamier texture and mouth feel to the ice cream; it works well because the malty pretzel flavor overpowers the flavor of the cream cheese.
• Instead of a whisk, use a hand blender to mix the ice cream base.

PRETZEL ICE CREAM

Steps:

• 1. Heat the oven to 300°F.
• 2. Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely. Cool completely.
• 3. Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.
• 4. Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.
• 5. Bloom the gelatin (see note below).
• 6. Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.
• 7. Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.