Malted Vanilla Ice Cream With Chocolate-Covered Pre

Name: Malted Vanilla Ice Cream With Chocolate-Covered Pretzels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate-covered pretzel bits; 3/4 cup salted pretzel sticks, broken into little bits (you know, the size you would want sprinkled through your ice cream); 8 ounces finely chopped dark chocolate; 1 tablespoon butter at room temperature; Malted vanilla ice cream; 1 3/4 cups heavy cream; 1 1/4 cups whole milk; 1/2 cup sugar; 1/3 cup light corn syrup; 1/4 teaspoon salt; 6 egg yolks; 2/3 cup malt powder; 1 teaspoon vanilla extract; Chocolate-covered pretzel bits

Servings: persons

Chocolate-covered pretzel bits
3/4 cup salted pretzel sticks, broken into little bits (you know, the size you would want sprinkled through your ice cream)
8 ounces finely chopped dark chocolate
1 tablespoon butter at room temperature
Malted vanilla ice cream
1 3/4 cups heavy cream
1 1/4 cups whole milk
1/2 cup sugar
1/3 cup light corn syrup
1/4 teaspoon salt
6 egg yolks
2/3 cup malt powder
1 teaspoon vanilla extract
Chocolate-covered pretzel bits

1
Line a rimmed baking sheet with wax paper. Gently melt the chocolate in a double boiler or in the microwave. Stir in the butter until the mixture is smooth and the butter has completely disappeared.
2
Drop the pretzel bits into the chocolate and stir until all the pretzel pieces are coated. Then, using a fork, lift the pretzel bits out of the chocolate several at a time and push them onto the lined baking sheet, trying to make sure the individual pieces are separated from each other, for the most part. Transfer to the refrigerator to chill until the chocolate has hardened. Store in an airtight container until ready to use.
3
Combine the cream, milk, 1/4 cup of sugar, corn syrup, and salt in a heavy-bottomed saucepan and heat to a bare simmer, then turn the heat down. Meanwhile, in a medium bowl, whisk together the egg yolks, malt powder, and the remaining 1/4 cup sugar.
4
When the cream mixture is hot, whisk a ladleful of the hot cream into the egg yolks (whisk vigorously!) to temper them. Repeat with one or two more ladlefuls. Then, pour the egg mixture into the pot with the rest of the cream mixture.
5
Cook the custard mixture over medium-low heat, stirring constantly, until it has thickened to a custard texture and coats the back of a spoon (it will be around 180 F). Pour the custard through a fine mesh strainer into a large metal bowl, then stir in the vanilla.
6
You can chill your custard over an ice bath, but I have hated ice baths ever since organic chemistry (I don't like bain-maries much either for the same reason). I just stick mine, covered, into the fridge and leave it overnight or until it is completely chilled.
7
Transfer your custard to your ice cream machine and process according to the manufacturer's instructions until it reaches the consistency of soft serve, adding the pretzel bits in the last minute or so of churning.
8
Eat immediately (mmmm, soft serve), or transfer to an airtight container and chill for a couple hours until firm.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Chocolate-covered pretzel bits, 3/4 cup salted pretzel sticks, broken into little bits (you know, the size you would want sprinkled through your ice cream), 8 ounces finely chopped dark chocolate, 1 tablespoon butter at room temperature, and more.

Yes, Malted Vanilla Ice Cream With Chocolate-Covered Pretzels 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.

That's it — enjoy your meal!

Malted Vanilla Ice Cream With Chocolate-Covered Pretzels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions