Chocolate Caramel Pretzel Gelato

You can never have too many Southern recipes, so give Chocolate Caramel Pretzel Gelato a try. This dessert has 463 calories, 7g of protein, and 22g of fat per serving. This recipe serves 8 and costs $1.06 per serving. This recipe from Oh My Veggies has 28 fans. From preparation to the plate, this recipe takes approximately 5 hours and 45 minutes. Head to the store and pick up pretzels, heavy cream, whole milk, and a few other things to make it today. Overall, this recipe earns a not so amazing spoonacular score of 33%. If you like this recipe, take a look at these similar recipes: Chocolate Caramel Pretzel Gelato, Layered Brownies with White-Chocolate Caramel and Cocoa Nib Gelato, and Chocolate-Caramel Pretzel Tart.

Servings: 8

Preparation duration: 315 minutes

Cooking duration: 30 minutes

 

Ingredients:

4 oz. bittersweet chocolate, finely chopped

3/4 c. caramel sauce, divided (I like making my own--this recipe from Martha Stewart is perfect)

4 large egg yolks

1 c. heavy cream

1 c. pretzels, broken into small pieces, divided

3/4 c. sugar

1/2 c. unsweetened cocoa powder

2 c. whole milk

Equipment:

sauce pan

whisk

wooden spoon

bowl

sieve

Cooking instruction summary:

Combine milk and cream in a heavy-bottomed saucepan over medium-low heat. Cook, stirring occasionally, until mixture reaches 170 degrees. Remove from heat and whisk in cocoa powder. Next, whisk in chopped chocolate until mixture is smooth and chocolate has melted.Add egg yolks to a medium heat-proof bowl and whisk until smooth. Slowly add sugar, whisking constantly, until mixture thickens. Gradually add milk and chocolate mixture to egg yolk mixture, whisking constantly. Return contents of bowl to saucepan and cook over low heat, stirring frequently with a wooden spoon, until mixture reaches a temperature of 185 degrees and custard coats the back of spoon. (Don't allow the mixture to boil!)Place a mesh strainer on top of a second heat-proof bowl. Pour custard mixture through strainer and cool to room temperature, stirring every 5 minutes. Once mixture has cooled, cover and refrigerate for at least 4 hours.Freeze gelato according to manufacturers instructions. Add 1/2 cup of caramel and 1/2 cup of pretzels in last 5 minutes of the churning process or fold in after churning has completed. (Personally, I prefer folding the add-ins after churning has stopped, especially something like caramel, which has a tendency to disappear.)Transfer gelato to a sealed container and freeze at least 2 hours before serving. Top with remaining pretzel pieces and caramel sauce.

 

Step by step:


1. Combine milk and cream in a heavy-bottomed saucepan over medium-low heat. Cook, stirring occasionally, until mixture reaches 170 degrees.

2. Remove from heat and whisk in cocoa powder. Next, whisk in chopped chocolate until mixture is smooth and chocolate has melted.

3. Add egg yolks to a medium heat-proof bowl and whisk until smooth. Slowly add sugar, whisking constantly, until mixture thickens. Gradually add milk and chocolate mixture to egg yolk mixture, whisking constantly. Return contents of bowl to saucepan and cook over low heat, stirring frequently with a wooden spoon, until mixture reaches a temperature of 185 degrees and custard coats the back of spoon. (Don't allow the mixture to boil!)

4. Place a mesh strainer on top of a second heat-proof bowl.

5. Pour custard mixture through strainer and cool to room temperature, stirring every 5 minutes. Once mixture has cooled, cover and refrigerate for at least 4 hours.Freeze gelato according to manufacturers instructions.

6. Add 1/2 cup of caramel and 1/2 cup of pretzels in last 5 minutes of the churning process or fold in after churning has completed. (Personally, I prefer folding the add-ins after churning has stopped, especially something like caramel, which has a tendency to disappear.)

7. Transfer gelato to a sealed container and freeze at least 2 hours before serving. Top with remaining pretzel pieces and caramel sauce.


Nutrition Information:

Quickview
425k Calories
7g Protein
21g Total Fat
55g Carbs
3% Health Score
Limit These
Calories
425k
21%

Fat
21g
33%

  Saturated Fat
12g
78%

Carbohydrates
55g
18%

  Sugar
27g
31%

Cholesterol
140mg
47%

Sodium
244mg
11%

Caffeine
24mg
8%

Get Enough Of These
Protein
7g
14%

Manganese
0.51mg
25%

Copper
0.43mg
21%

Phosphorus
200mg
20%

Magnesium
64mg
16%

Vitamin B2
0.26mg
15%

Selenium
9µg
14%

Iron
2mg
14%

Vitamin A
684IU
14%

Fiber
3g
14%

Calcium
128mg
13%

Vitamin D
1µg
10%

Zinc
1mg
9%

Folate
37µg
9%

Vitamin B12
0.54µg
9%

Potassium
306mg
9%

Vitamin B1
0.11mg
7%

Vitamin B5
0.68mg
7%

Vitamin E
0.7mg
5%

Vitamin B3
0.83mg
4%

Vitamin B6
0.08mg
4%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

The Bourbon biscuit was introduced in 1910 originally under the name Creola.

Food Joke

The young clerk's responsibilities included bringing the judge a hot cup of coffee at the start of every day. Each morning the judge was enraged that the coffee cup arrived two-thirds full. The clerk explained that he had to rush to get the coffee delivered while it was still hot, which caused him to spill much of it along the way. None of the judge's yelling and insults produced a full cup of coffee, until he finally threatened to cut the clerk's pay by one-third if he continued to produce one-third less than the judge wanted. The next morning he was greeted with a cup of coffee that was full to the brim, and the next morning and the morning after that. The judge couldn't resist gloating over his success and smugly complimented the clerk on his new technique. "Oh, there's not much to.

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