Pretzel ice cream

[Bruce Burger]

I want to make pretzel ice cream like I had at Momofuku Ko. Elsewhere on the web I find that WD-50 recommends using Snyder's pretzels, so that's a start. Unfortunately I can't remember the texture of the ice cream I had, just that I loved it. How finely should I crush the pretzels? Should I steep them in the milk/cream mixture, add them at the start of churning, or add them at the end of churning? Should I add anything else to a standard sweet cream base? Any other suggestions?

Edited February 25, 2009 by Bruce Burger (log)

[Tri2Cook]

Are the pretzels a discernable texture or just a flavor component? If the texture is smooth ice cream but the flavor is pretzel you can probably just puree them in. Alex and Aki posted a recipe on Ideas in Food for a Ritz Cracker Ice Cream that is amazing. I'm sure it would work with pretzels just as well because I've used it with other items (ice cream cones for example) and it tastes like whatever flavor item you decide to use. If there is an actual texture provided by the pretzels you would want to mix them in at the end of churning before hardening.

[Bruce Burger]

Thanks, Tri2Cook! Now I want to try the Ritz Cracker Ice Cream as well. I'm pretty sure the Pretzel Ice Cream I had was smooth, so pureeing seems to be the way to go. I'll experiment with/without the sour cream and eggs and report back on my findings.

[chickenfriedgourmet]

I have made pretzel ice cream before inspired by Sam Mason and used Snyders Pretzels as well. I steeped them in the cream, then took half of the cream pureed with pretzels, strained and added back to the base. Turned out very well and pretzly