Pretzel Ice Cream Pie

September 16, 2016

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Pretzel Ice Cream Pie! What can I say…Another winner from the Momofuku Milk Bar Cookbook! All you pretzel lovers out there need to sit up and take notice because this decadent dessert packs quite the pretzel punch. First let me tell you about the the crust. Well it’s made of magical Pretzel Crunch which is pretzels crumbled up with butter, sugar and malt powder. Crunchy, buttery, sweet & salty bliss! I found it to be nearly as addictive as the Cornflake Crunch that I encountered when I made those Milk Bar Cornflake Marshmallow Chocolate Chip Cookies. So yeah, I probably could have just sat there and gobbled up all of the pie crust then and there, but thank goodness I was able to control myself because this glorious pie shell is filled with this unbelievably delectable Pretzel Ice Cream. Now this isn’t vanilla ice cream that has some pretzel pieces thrown into it. Oh no. This is pretzel flavoured ice cream, made with pretzel infused milk, which I had no idea was even possible. But it is! And once you’ve tasted it, you’ll be hooked! This ice cream is very rich, sweet and salty and has a deep malty pretzel flavour. It  feels amazingly smooth and creamy in your mouth. Chef Tosi attributes this texture to using gelatin rather than eggs when making the ice cream base. The only thing I added was a drizzle of dark chocolate over the top of the pie. Truly the best ice cream pie I’ve ever encountered!

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Now I’m not going to lie to you, making this pie was a good deal of work. I certainly wouldn’t just happen to make one on a whim. As with most Chef Tosi recipes, you actually have to make a couple of recipes for ingredients before you can make the dish you are actually trying to create. And then there are always some odd ingredients that you may need to order online before you get started. With this particular recipe I had to turn to amazon to get glucose. I know, there is a notation that you can substitute corn syrup for glucose, but I have definitely learned a couple of things while working with the Momofuku Milk Bar cookbook. You have to follow those recipes closely or you will be disappointed. To that end, I am leery of substituting anything. I stick with the ingredients Chef Tosi intended be used and measure all ingredients exactly using a scale. If you are rather slap dash in the kitchen, I admire you but your success will likely be somewhat fleeting. But those with an eye to detail who are happy to plan ahead, will be fully rewarded with the abundance of mouthwatering morsels to be found in this magical cookbook.

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So I suppose that this Pretzel Ice Cream Pie is more of an occasion dessert. I originally made it for the husband’s birthday. Loving pretzels and sweet & salty combinations, he was very pleased.

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I can definitely see serving this for a non-traditional Thanksgiving Day dessert. I’m sure a few folks out there are a bit weary of good old Pumpkin Pie. Or it would be very welcome at a big Super Bowl party. Whatever you do, find some time to make this amazing treat. It is soooo worth it!

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Pretzel Ice Cream Pie

  • Servings: One 10 inch pie 8 - 10 servings
  • Difficulty: easy but many steps and recipes within recipes
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Recipe from: Momofuku Milk Bar cookbook by Chef Christina Tosi

Ingredients:

  • 1 recipe Pretzel Crunch (recipe to follow)
  • 25 grams (2 Tablespoons) butter, melted
  • 1 recipe Pretzel Ice Cream (recipe to follow)
  • 1/4 cup chocolate chips – for drizzle (optional)

Directions:

Using your hands (or a food processor if you prefer), crumble the pretzel crunch clusters to half their size. (The smaller size will make for better distribution of the moisture and fat, creating a nice crunchy crust.)

Toss the melted butter into the crumbled pretzel crunch, mixing well. Using your fingers and the palms of your hands, press the mixture firmly into a 10-inch pie tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks.

Use a spatula to spread the ice cream into the pie shell. If you would like to drizzle a bit of chocolate over the top of the pie as I did, simply melt about 1/4 cup of chocolate chips of your choice. (I used dark chocolate). You can do this in a double boiler or simply melt it in the microwave in 10 -15 second bursts. Let cool slightly. Either drizzle the chocolate free hand or if you are a bit obsessive compulsive you can place it in a pastry bag and thereby do a much more controlled drizzle.

Freeze the pie for at least 3 hours, or until the ice cream is frozen hard enough so the pie is easy to cut and serve. Wrapped in plastic wrap, the pie will keep for 2 weeks in the freezer.

Pretzel Crunch

Yield: 2 cups

Ingredients:

  • 100 grams (about 1/4 (16-ounce) bag (2 cups)) mini pretzels
  • 60 grams (1/4 cup tightly packed) light brown sugar
  • 25 grams (2 tablespoons) sugar
  • 20 grams (1/4 cup) milk powder
  • 10 grams (1 tablespoon) malt powder
  • 100 grams ( 7 tablespoons) butter, melted

Directions:

Heat the oven to 275°F.

Pour the pretzels in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters.

Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

Cool the pretzel crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

Pretzel Ice Cream

Ingredients:

  • 300 grams (about 3/4 (16-ounce) bag, (6 cups)  mini pretzels
  • 440 grams (2 cups) milk
  • 1 1/2 gelatin sheets
  • 200 grams (1/2 cup) glucose (75 grams (1/4 cup) of corn syrup can be substituted)
  • 30 grams (2 tablespoons tightly packed) light brown sugar
  • 45 grams (1 1/2 ounces) cream cheese
  • 2 grams ( 1/2 teaspoon) kosher salt
  • 0.75 grams (1/8 teaspoon) baking soda

Directions:

Heat the oven to 300°F

Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely. Cool completely.

Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.

Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.

Bloom the gelatin. Place the sheet gelatin in a small bowl of cold water. It has bloomed when it has become soft, after about 2 minutes. If it still has bard bits, it has not bloomed long enough. If it completely falls apart, it has overbloomed. Gently squeeze the bloomed gelatin to remove any excess water. *Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon. Sprinkle it evenly over the surface of 2 tablespoons of cold water in a small cup. Allow the granules to soften entirely for 3 -5 minutes.

Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.

Pour the mixture into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

Enjoy!

Pretzel Ice Cream Pie brought to you by Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Pretzel Ice Cream Pie:

King Arthur Flour Malted Milk Powder

Perfecta Gel Silver Gelatin Sheets

Glucose

Cuisinart 2 Quart Frozen Yogurt Sorbet & Ice Cream Maker

Momofuku Milk Bar Cookbook


Malted Guinness Chocolate Ice Cream with Malted Milk Balls

March 11, 2015

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Did someone say Ice Cream? I know it’s been extraordinarily cold this winter, but those frigid temps outside have not done a thing to put me off of that most wonderful frozen confection. And this ice cream definitely has my name written all over it…Malted Guinness Chocolate Ice Cream with Malted Milk Balls. What?!!! I love malted milk balls. Seriously. I can eat them by the bushel full I’d say whether they are Whoppers like we have here in Virginia or my favourite Maltesers that are found in Ireland. Some of my favourite desserts from the past were chock full of Malted Milk Balls Like this Malteser Chocolate Cookie Tart from a couple of St. Patrick’s Days ago.

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Oh and then more recently there were these Malted and Salted Buttered Popcorn Cookies.

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Yup, any dessert sporting a malted milk ball will instantly get my attention and most likely ever lasting devotion. And this Ice Cream is no exception. Another thing that I really love about this ice cream is the Guinness. Guinness really gives this chocolate ice cream the most amazing flavour. Guinness pretty much does that. I love desserts baked with Guinness, I love meats braised in Guinness, but….and now it’s time for a true confession moment…I don’t really like drinking a pint of Guinness. (shock! horror!) A sip is good, but if I drink a whole pint, I feel as though I’ve eaten a loaf of bread. I’m kind of done for the evening. But boy do I get excited when I see that it is being used as an ingredient in a recipe. Always a winner!

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And in this ice cream it works to accent the chocolate flavor. So what you end up with is an incredibly creamy, rich, decadent chocolatey ice cream with a nostalgic malted taste and the occasional thrillingly satisfying crunch of a malted milk ball. Be still my heart! Ice Cream perfection!

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Malted Guinness Chocolate Ice Cream with Malted Milk Balls

  • Servings: Makes 1 Quart Ice Cream
  • Difficulty: easy
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recipe from: Picky Cook

Ingredients:

  • 7 ounces milk chocolate, finely chopped
  • 1 cup whole milk
  • 1/2 cup sugar
  •  pinch of salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3/4 cup Guinness Stout
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon espresso powder
  • 1 Tablespoon + 1 teaspoon malt powder
  • 5 ounce of malted milk balls (like Whoppers or Maltesers), roughly chopped

Directions:

Place the milk chocolate in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar and salt in a medium saucepan over low – medium low heat.

In a separate bowl, whisk together the egg yolks. Slowly pour a bit of the warm milk mixture into the egg yolks to temper and whisk constantly. Continue adding warm milk to the egg yolks, whisking constantly. Once egg yolks have tempered, add the yolk/milk mixture back into the saucepan.

Raise the heat to medium and stir with a heatproof spatula. Continue to stir until the mixture thickens and coats the spatula.

Pour the milk/yolk mixture through the strainer into the milk chocolate. Stir until the chocolate has melted. Once the mixture is smooth, whisk in the cream, followed by the Guinness, vanilla, espresso powder and malt powder.

Once mixture has cooled to room temperature, cover with plastic wrap, pressing it to the surface of the liquid. Place in refrigerator overnight.

On the following day, freeze in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes or so of churning, add in the chopped malted milk balls.

Put into container and place in freezer.

Enjoy!

Malted Guinness Chocolate Ice Cream with Malted Milk Balls brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 

 


Cinnamon Vanilla Bean Ice Cream

November 18, 2014

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Brrr! Is it cold! Seems the Polar Vortex is upon us. And simply everyone I chat with wants to tell me how terribly cold this Winter will be. Better stock up on the snow shovels, de-icer pellets and re-stock the liquor cabinet. (Hey…shoveling snow can be very thirsty work…) I’m sure the last thing you want to hear about is a summery dessert classic like ice cream. But you might want to reconsider. Don’t be too hasty. Because what I’ve got here is Cinnamon Vanilla Bean Ice Cream.

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This delicacy, with its warm Fall cinnamon flavor, is just what you need. Not only does it taste dreamy all on it’s own, but it will also perfectly compliment all of those lovely apple-y, maple-y Fall desserts you’ve been making. I made a big batch of it up a couple weeks ago and we’ve enjoyed it with our Apple Cider Donut Cake as well as our Apple Cider Glazed Donut Bread Pudding. Yum! And although a naked scoop of it is fantastic, I was feeling a bit naughty one night and heated up a bit of that Salted Caramel Sauce I’ve told you about and drizzled that over the top. Oh. My. God. Completely irresistible.

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So don’t be so quick to turn up your nose at ice cream this winter. It’s not like you’ll be eating it standing outside in the middle of a snowpocalypse. You’ll be curled up on your sofa, all cozy under some blankets next to a roaring fire, enjoying a big old bowl of this Cinnamon Vanilla Bean Ice Cream.

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Cinnamon Vanilla Bean Ice Cream

  • Servings: 2 quarts
  • Difficulty: easy
  • Print

recipe from: The Foodie Affair

Ingredients:

  • 2 egg yolks
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 vanilla bean pod, split in half or 1 teaspoon of vanilla bean paste
  • 2 cups whole milk
  • 2 cups heavy cream

Directions:

In a small bowl lightly beat egg yolk and set aside.

In a medium saucepan, stir in sugar, 1 cup of the milk and add the eggs. Cook over low heat stirring frequently until is begins to thicken slightly. Whisk in all remaining ingredients; milk, cream, vanilla pod, cinnamon, and continue to cook until the ingredients coats the back of the spoon.

Remove from heat and put in a container that the ingredients can cool in. Place plastic wrap directly on the mixture to prevent a film from forming. Chill in the refrigerator for 2 hours.

Remove vanilla bean pod and pour cold mixture into prepared frozen ice cream insert and process according to manufacturer’s directions.

Enjoy!

Cinnamon Vanilla Bean Ice Cream brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 


Chocolate Malt Banana Ice Cream

August 13, 2012

It’s still hot and I’ve finished off all of our Key Lime Pie Ice Cream! What’s a girl to do? I’ve certainly given up on the fantasy of getting cooler weather around here any time soon, sooo……I guess I just have to make more ice cream! This time I made a deliciously fun Chocolate Malt Banana Ice Cream. Yum, yum!

Everyone knows that the banana and chocolate combination is a tried and true winner. I’m sure I don’t even need to say anything more about that. The addition of malted milk gives it that wonderful old-timey, soda fountain-y vibe. The crunchy Whopper/Malteser topping perfects this dessert for me. Not to mention, it’s good and frozen, which earns it a whole bunch of points in this record-breaking hot and humid summer. I tell you, if the mercury doesn’t take a dive soon, I might have some trouble fitting into my Fall britches! But I’ll worry about that later. In the meantime, fix me up another scoop of that Ice Cream!

Chocolate Malt Banana Ice Cream

recipe from: A Farmgirl’s Dabbles

yield: 1 quart

Ingredients:

  • 1 c. whole milk
  • 3/4 c. sugar
  • 2 c. heavy cream, divided
  • pinch of salt
  • 1/2 c. chocolate malt powder
  • 6 large egg yolks
  • 1 tsp. pure vanilla extract
  • 1 c. mashed very ripe banana
  • 1 tsp. freshly squeezed lemon juice
  • malted milk balls, roughly crushed, for sprinkling over top

Directions:

Prepare an ice bath by adding a good amount of ice cubes to a large bowl and then adding some cold water. Set aside.

Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Stir until sugar dissolves. Remove pan from heat.

In a large bowl, combine remaining 1 cup of cream and chocolate malt powder. Set a mesh strainer over the top of the bowl and set aside.

In a medium bowl, whisk together the egg yolks. Slowly pour the warmed mixture into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan and place over medium heat. Stir the mixture constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. It’s now a custard. Pour the custard through the strainer and stir it into the cream and malt powder. Add the vanilla and then set the bowl in the prepared ice bath. Stir the custard until it is no longer warm. Then place the custard in the refrigerator to chill thoroughly, about an hour.

Just before you are ready to churn the custard, combine the mashed banana with lemon juice. Place mixture in refrigerator.

When ready to churn the custard, pour it into your ice cream maker and process according to the manufacturer’s instructions. When the ice cream is thickened and mostly finished, stir in the cold banana mixture and churn for a few more minutes to completely combine.

Put ice cream into the freezer for 1-2 hours to firm up a bit prior to serving. Serve garnished with crushed malted milk balls.

Enjoy!


Key Lime Pie Ice Cream

July 27, 2012

I know it wasn’t too long ago that I made that fantastic Oreo Key Lime Pie. It really was delicious and so refreshing served cold right out of the fridge. I have mentioned how outlandishly hot it is around here haven’t I? Have I gone on to tell you how much I loath Virginia in the summer? Ah-hem. Anyway…I thought that same lime-y goodness would be great, but it needed to be even colder…you know, like frozen!

Lucky me, I stumbled upon a great recipe for Key Lime Pie Ice Cream over at Tracey’s Culinary Adventures. Let me just take a moment to tell you that Tracey’s Culinary Adventures truly are fantastic. She is on fire! You just have to take a peek at her blog. Just recently I’ve posted three delicious recipes I’ve found there: Mile High Buttermilk Biscuits, Blueberry Buttermilk Cornmeal Pancakes and now this Key Lime Pie Ice Cream. Everything so far has been absolutely to die for! Really…you have to go see for yourself. And there is a new recipe posted nearly every day! How amazing! Where does she find the time! But back to this gorgeous Key Lime Pie Ice Cream…

This ice cream comes together very easily. Although the recipe does not call for it, when I make ice cream I generally do it in a two day process. On the first day I mix up the ingredients and then let them sit in the refrigerator overnight, so that the mixture is good and chilled. I then pop it in the ice cream maker the next day and let it churn away before I put it in the freezer for an hour or so before I plan to serve it. However, this recipe only calls for you to chill the ingredients for a few hours before churning. You can help it chill quicker by placing it in an ice cube bath while in the refrigerator. Believe me, you will be happy with the results. This ice cream is smooth and creamy and has that refreshing lime zing. The graham crackers, which are swirled through the ice cream as well as sprinkled over the top, are very remniscent of the namesake pie and provide a great crunchy texture. And like all ice cream, it is nice and cold. Just what I want and need from a dessert at this time of the year. It makes these intolerable temps just a bit more tolerable. How much longer is it ’til Fall? Hmmm…I suppose I can just kick back and eat a bit more of my Key Lime Pie Ice Cream while I wait.

Key Lime Pie Ice Cream

recipe from: Tracey’s Culinary Adventures

yield: 1 quart

Ingredients:

  • 1 1/2 cups whole milk
  • 1/2 cup freshly squeezed key lime juice
  • 1/2 cup heavy cream
  • pinch of salt
  • 1 (14 oz) can sweetened condensed milk
  • 1/3 cup coarsely crushed graham crackers, plus extra for garnish
  • Key lime wedges, for optional garnish

Directions:

In a large bowl, whisk the whole milk, lime juice, heavy cream, salt and sweetened condensed milk together. Cover the bowl with plastic wrap and chill until the mixture is very cold, at least a few hours.

Freeze in your ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add the crushed graham crackers. Transfer the ice cream to an airtight container and freeze until firm, at least 1 hour. Garnish with additional crushed graham crackers and lime wedges before serving.

Enjoy! – and try to stay cool!


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