Chocolate Pretzel Frozen Custard – a delicious recipe with Heavy Cream, Brown Sugar, Vanilla, Cocoa, Salt, Egg Yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
While the cream mixture is heating, use an immersion blender to whip the egg yolks and white sugar until it's pale and thick.
3
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.)
4
Allow the mixture to thicken over the heat for a couple minutes.
5
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!)
6
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.
7
Serve immediately or place in the freezer to harden.
850
kcal
Calories
58
g
Fat
70
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Heavy Cream, 2 cups Half-and-half, 1/2 cups Brown Sugar, 1 Tablespoon Vanilla Extract, and more.
Yes, Chocolate Pretzel Frozen Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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