Enjoy homemade strawberry-pretzel ice cream, which is both sweet and salty. This sweet treat is creamy and tastes great. It has the freshness of strawberries and the crunch of pretzels.
Ingredients: 2 cups strawberries, hulled and chopped. 1 cup pretzels, crushed. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 egg yolks. 1 teaspoon vanilla extract.
Instructions: Strawberries, 1/2 cup sugar, and 1/4 cup water should all be put in a saucepan. Over medium-low heat, bring to a simmer. Then, lower the heat to low and cook for 10 to 15 minutes, until the strawberries are soft and syrupy. Take it off the heat and let it cool down. To make the egg yolks pale and fluffy, mix the rest of the sugar with them in a different bowl. Put milk and cream in a saucepan and heat it over medium-low heat until it starts to steam. Add a little of the hot milk mixture at a time to the egg yolks while whisking them all the time to temper them. Put the egg mixture that has been tempered back into the saucepan with the rest of the milk mixture. Stir the mixture all the time over low heat for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Now take it off the heat and mix in the vanilla extract. Cover and put in the fridge for at least 4 hours or overnight. Let it cool to room temperature first. After the ice cream base has been chilled, churn it in an ice cream maker according to the directions that came with it. As the ice cream is almost done churning, add the crushed pretzels and strawberry syrup. Keep churning until everything is well mixed. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it's firm. Enjoy! Put scoops of the strawberry-pretzel ice cream in bowls or cones.
Prep Time: 20 minutes
Cook Time: 20 minutes
Sinclair Spotteds
