Pretzel Ice Cream

Name: Pretzel Ice Cream
Yield: makes about 700 g (1 quart )
Ingredients: 300 g mini pretzels about 3/4 (16-ounce) bag, (6 cups); 440 g milk 2 cups; 1 1/2 gelatin sheets; 200 g glucose 1/2 cup; 30 g light brown sugar 2 tablespoons tightly packed; 45 g cream cheese 1 1/2 ounces; 2 g kosher salt 1/2 teaspoon; 0.75 g baking soda 1/8 teaspoon

By Christina Tosi

November 13, 2011

Cooks' Note

Instead of a whisk, use a hand blender to mix the ice cream base.

*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.

Recipe notes

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