Salted Pretzel and Dark Chocolate Chip Ice Cream
Makes approx 1.3kg
Here we go again! The easiest no-churn method for making ice cream, this time with the delightful combination of salted pretzels and dark chocolate. Heaven!
Ingredients:
600ml Double Cream
397g condensed milk
2 tsp vanilla extract
200g dark chocolate, roughly chopped in to small pieces (reserve approx 1/4)
100g salted pretzels (gluten-free if required), crushed in to small pieces (reserve 5-6 whole)
Step 1: In a large bowl,with an electric beater, whisk together the cream, condensed milk and vanilla extract, into soft peaks.
Step 2: Fold through the chocolate and crushed pretzels, keeping the reserved pieces to one side.
Step 3: Transfer into a sealable container (a 2L tub should be perfect) and then sprinkle over the reserved chocolate and poke in the remaining whole pretzels. Seal with a lid and freeze for 5-6 hours or ideally over night.