A blog full of food with a little craftyness thrown in!

Salted Caramel and Pretzel Ice Cream

My name is Kevin and I am addicted to salted caramel.

Phew, I’m glad I got that out of the way… Now that I have, I can show you this fantastic recipe for a salted caramel and pretzel ice cream. It is incredible, even if I do say so myself!

Once again, I’ve turned to my trusty Froothie Optimum 9400 blender for this recipe. I’m sorry if you like to read my blog and you haven’t got one of these because I really am using it a lot. I’ve not had it long but already it is an invaluable tool in my kitchen. It cuts out so many steps when cooking so many things; probably my best kitchen investment to date!

If you don’t have a high speed blender then you should buy one. Failing that, you can put all the ingredients for the custard into a saucepan on a low heat and whisk, whisk and whisk some more until thickened.

This is really two recipes in one, because once the custard is made it can be used for a whole manner of things. I love old fashioned sponge puddings with lashings of homemade custard.

I’m using an ice cream machine in this recipe too, but if you don’t have one you can place the mixture in the freezer and stir well every hour until frozen. You’ll have to judge the right time to add the caramel and pretzels.

For this recipe, I have used the trusted Gordon Ramsey recipe for Caramel Sauce and added a good twist of salt into it at the end.

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Salted Caramel and Pretzel Ice Cream
A fantastically tasty ice cream, with a surprisingly good addition of pretzels.
  • 300ml full fat milk
  • 5 medium egg yolks
  • 85g caster sugar
  • 1 vanilla pod
  • 4 tbsp salted caramel sauce
  • 300ml double cream
  • 50g salted pretzels, crushed
1. Scrape the seeds from the vanilla pod and add into the blender, along with the milk, egg yolks, sugar and 1 tbsp of the salted caramel sauce.2. Blend on high for 5-7mins or until thickened and piping hot.3. Pour into a bowl and leave to cool until room temperature.4. Whisk in the cream and put into the fridge for at least 2 hours. You want the custard to be nice and cold.5. Churn the ice cream in an ice cream machine, according to the manufacturer’s instructions.6. Once frozen, stir through the remaining salted caramel sauce and crushed pretzels then place in the freezer for at least 2 hours before serving to firm up completely.7. Serve with more salted caramel sauce and crushed pretzels on top.
Total time: Yield: Approx 1ltr

If you like this recipe, you will also love my recipe for Icey Lemon Meringue Surprise!

More frosty treats can be found on my Pinterest board below:

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