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:
covered percent of daily need
