Malted Vanilla Ice Cream with Chocolate-Covered Pretzels

August 12, 2013

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.

Malted Vanilla Ice Cream from Food52

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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.

Malted Vanilla Ice Cream with Chocolate-Covered Pretzels by fiveandspice

Makes a bit over 1 quart

Chocolate-covered pretzel bits

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 

See the full recipe (and save and print it) here.

Photo by James Ransom


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