I loved the idea of peanut butter-filled pretzels as an ice cream mix-in, but worried about the pretzels getting soggy. So I gave them a chocolate coating, which sealed out the moisture and gave them another layer of flavor. An additional swirl of peanut butter (because there’s no such thing as too much PB) and you have salty sweet ice cream heaven!
Guessipe
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1 1/2 cups peanut butter-filled pretzels, cut in half
- 3/4 cup peanut butter
Whisk together the heavy cream, milk, sugar, vanilla, and salt until the sugar dissolves. Refrigerate for a few hours.
Heat the chocolate chips in the microwave 30 seconds at a time, stirring between each interval, just until melted. Stir in the peanut butter-filled pretzel pieces, then spread onto a parchment-lined baking sheet. Refrigerate until the chocolate hardens.
Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 20 minutes). Fold in the chocolate-coated pretzel pieces (including any stray bits of chocolate you can scrape from the parchment paper).
Transfer 1/3 of the ice cream to a chilled glass container. Dollop 1/3 of the peanut butter. Add another 1/3 of the ice cream and dollop more peanut butter. Add the rest of the ice cream. Dollop the remainder of the peanut butter. Swirl with a knife.
Transfer the ice cream to a chilled glass container, press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.
