Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Your new favorite ice cream flavor.
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WHO: Fiveandspice is a grad student, writer, cook, photographer, and a Food52 contributor living in Duluth, Minnesota.
WHAT: Your new favorite ice cream flavor.
HOW: Make a malted vanilla ice cream base, fold in homemade dark-chocolate covered pretzels, and freeze. Eat by the pint.
WHY WE LOVE IT: This ice cream has its ratios down perfectly: the base is rich, creamy, custardy, the pretzels salty and bitter-sweet, the ideal mixture of the two on every spoonful. And believe us: we tried many, many spoonfuls.
3/4 cups salted pretzel sticks, broken into little bits (you know, the size you would want sprinkled through your ice cream) 8 ounces finely chopped dark chocolate 1 tablespoon butter at room temperature
Malted vanilla ice cream
1 3/4 cup heavy cream 1 1/4 cup whole milk 1/2 cup sugar 1/3 cup light corn syrup 1/4 teaspoon salt 6 egg yolks 2/3 cups malt powder 1 teaspoon vanilla extract Chocolate-covered pretzel bits