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1
Heat the oven to 300F.
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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.
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3
Cool completely.
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4
Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.
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5
Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.
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6
Bloom the gelatin (see page 29).
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7
Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve.
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8
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.
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9
Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.
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10
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.
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11
Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon.
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12
In a pinch, substitute 75 g (1/4 cup) corn syrup for the glucose.
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13
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.
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14
Instead of a whisk, use a hand blender to mix the ice cream base.
