Homemade Strawberry Pretzel Ice Cream

Homemade Strawberry Pretzel Ice Cream might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 458 calories, 9g of protein, and 37g of fat each. For $2.04 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is brought to you by Whipperberry. This recipe is liked by 1867 foodies and cooks. If you have strawberry jell-o, heavy cream, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. Mother's Day will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is pretty good. If you like this recipe, you might also like recipes such as Strawberry-Pretzel Ice Cream, Strawberry-Pretzel Ice-Cream Pie, and Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First you will need to grab your 6 eggs and separate the yolk from the whites. Save your whites in your fridge and use them to make macrons or angel food cake or egg white omelets… either way, you don’t want to just throw them down the drain.In a large sauce pan combine the sugar and whole milk stir to combine. Place over medium-low heat. Carefully stir and watch that is doesn’t ever come to a boil.Cut your vanilla bean length wise and scrape out the vanilla caviar and place in the milk, sugar mixture. Then add the entire vanilla bean as well. Continue to gently stir. Heat the mixture until it is hot, but not boiling.Add the yolks to a large bowl and whisk for 2 minutes until the yolks become a lighter color.Now you need to temper the egg yolks with a couple of ladles full of the hot milk and sugar mixture. You need to do this so that your eggs don’t become scrambled eggs in the hot milk. Once your egg yolks are tempered or brought up to temperature, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture starts to thicken. You can tell that it’s ready when it coats the back of a spoon.Using a fine mesh strainer, strain your mixture into a large glass bowl. Discard any lumps.Slowly stir in the heavy cream.At this point you need to put your base into the refrigerator for at least an hour to chill before you attempt to churn it in your ice cream maker.Prepare your Strawberries while you are waiting for the base to chill. Cut your strawberries into bite sized pieces and place in a bowl.Cover with sugar and Jell-o powder and let them macerate in the fridge for an hour or so.For the basic vanilla ice cream, all you need to do is churn the ice cream base in your ice cream maker following the directions for the specific machine.Once the ice cream base has churned for 10-15 minutes and it is the consistency of soft serve ice cream, slowly pour your strawberry mixture into the churning mixture.Next, add the pretzels and let church for a few more minutes.Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.I line a bread pan with plastic wrap and scoop my ice cream in the bread pan, cover and place in the freezer for 3-4 hours before serving. More or less depending on what consistency you like for ice cream.

 

Step by step:

1. First you will need to grab your 6 eggs and separate the yolk from the whites. Save your whites in your fridge and use them to make macrons or angel food cake or egg white omelets… either way, you don’t want to just throw them down the drain.In a large sauce pan combine the sugar and whole milk stir to combine.

2. Place over medium-low heat. Carefully stir and watch that is doesn’t ever come to a boil.

3. Cut your vanilla bean length wise and scrape out the vanilla caviar and place in the milk, sugar mixture. Then add the entire vanilla bean as well. Continue to gently stir.

4. Heat the mixture until it is hot, but not boiling.

5. Add the yolks to a large bowl and whisk for 2 minutes until the yolks become a lighter color.Now you need to temper the egg yolks with a couple of ladles full of the hot milk and sugar mixture. You need to do this so that your eggs don’t become scrambled eggs in the hot milk. Once your egg yolks are tempered or brought up to temperature, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture starts to thicken. You can tell that it’s ready when it coats the back of a spoon.Using a fine mesh strainer, strain your mixture into a large glass bowl. Discard any lumps.Slowly stir in the heavy cream.At this point you need to put your base into the refrigerator for at least an hour to chill before you attempt to churn it in your ice cream maker.Prepare your Strawberries while you are waiting for the base to chill.

6. Cut your strawberries into bite sized pieces and place in a bowl.Cover with sugar and Jell-o powder and let them macerate in the fridge for an hour or so.For the basic vanilla ice cream, all you need to do is churn the ice cream base in your ice cream maker following the directions for the specific machine.Once the ice cream base has churned for 10-15 minutes and it is the consistency of soft serve ice cream, slowly pour your strawberry mixture into the churning mixture.Next, add the pretzels and let church for a few more minutes.Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.I line a bread pan with plastic wrap and scoop my ice cream in the bread pan, cover and place in the freezer for 3-4 hours before serving. More or less depending on what consistency you like for ice cream.

Nutrition Information:

covered percent of daily need