“There’s nothing better than a good friend, except a good friend with chocolate.” – Linda Grayson
Normally this is where I start a post regaling you with some funny story about the flavor-of-the-day and the trials and tribulations of finding all the ingredients in the sea of NYC supermarkets. Lucky for you I honestly threw this recipe together because I had everything in the house. Oh, and because The Husband’s coworkers have been nagging me to make them some ice cream (Weird, they said they don’t believe that 365 exists since they’ve never tried the ice cream! The nerve!). This recipe is my first sweet and salty combination and I must say, I should probably make more in the future.
Truth be told, I also made this recipe on a whim the other day because, well, I have been having chocolate ice cream withdrawal since I was outvoted last week and forced, against my own will, to make vanilla bean instead. [I am so good at pretending that I am angry about the vanilla bean ice cream, when in fact it was totally delicious!]
What makes this ice cream particularly good is the pretzel-to-ice cream-ratio. I am a girl who loves her ice cream chock full o’ mix-ins. Frankly, the more the merrier. So I had a pretty heavy hand when making this treat. I mixed in what seemed like the appropriate amount of chocolate covered pretzels, but then added quite a few more for good measure! Of course, feel free to add as few or as many mix-ins as you fancy. Here’s to chocolate heaven…
Chocolate Ice Cream with Chocolate Covered Pretzels
Ice Cream Recipe Adapted from David Lebovitz (the rest is courtesy of 365 scoops!)
3/4 cup cocoa
1/2 cup sugar
1/3 cup packed brown sugar
pinch of salt
2 cups whole milk
1/2 cup heavy cream
1/2 cup half-and-half**
1/2 tbs vanilla extract
Approximately 2 handfulls of good-quality chocolate covered pretzels chopped into small pieces. (I used the Trader Joe’s brand but what else is new?)
** I used some cream and some half-and-half because that’s what I had in the refrigerator (and because I was trying to make this ever so slightly more healthy. But, feel free to use 1 cup cream, or one cup half-and-half; you certainly don’t need to split it up!)
Here’s to simple. Ready, set, go…
Mix everything together (except for the pretzels) with a hand mixer. Careful! The cocoa dust gets everywhere and you’ll need to mix it for a while for everything to dissolve or else it will be grainy. If you are as big of a slob in the kitchen as I am, your counter top, floor and flour canisters will be covered in cocoa. Clean-up was not fun.
Once mixed, pour the chocolate mixture into the ice cream maker and freeze according to the manufacturer’s instructions. For me, it churned for approximately 25 minutes.
While the mixture is churning chop the chocolate covered pretzels and set aside.
Once the ice cream is ready, begin by scooping a little into the bottom of the storage container, sprinkle with chocolate covered pretzels (depending on what you want your ice cream to pretzel ratio to be, you can decide how much to add). Cover with chocolate ice cream again, layer with pretzels, repeat it, mix it, and enjoy it.
The Verdict: Instead of telling you what I think of it myself I’ll leave you with a few exact quotes from the royal taste testers (aka The Husband’s coworkers):
“OMG OMG OMG OMG. I love your wife! “
“SHE MADE IT? I think I love her. I hope you have a good gym membership if she’s making ice cream everyday!”
In closing, a friend suggested that I start signing off “happy licking to you all!” and I think that’s a swell idea.
So, happy licking to you all! Enjoy this chocolate-y treat.