A deeper, darker, saltier version of the cereal milk ice cream pie—try this one for the salty but sweet fans.
Recipe information
Yield
Makes 1 (10-inch) pie; serves 8 to 10
Ingredients
1 recipe Pretzel Crunch (page 52)
25 g butter, melted 2 tablespoons
1 recipe Pretzel Ice Cream (recipe follows)
Preparation
Follow the procedure for the cereal milk ice cream pie, substituting the pretzel crunch for the cornflake crunch and pretzel ice cream for the cereal milk ice cream.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
