Decadent Chocolate Pretzel Frozen Custard, simple to make and easy to love!
Something curious happened the summer of my freshman year in college. Frozen custard shops popped up all over town, all at once. I distinctly remember at least FIVE brand-new custard shops opening that summer, and possibly more. They were all the rage!
Lines of soon-to-be patrons snaked across the parking lots, so much so, that you could barely pull in. What was the big deal about frozen custard you wonder? Well, if you are asking, it’s certain you haven’t tasted it.
Frozen custard, the most silky and decadent treat in the ice cream family, is known for it’s dense velvety texture. This texture is derived by the marriage of heavy cream and numerous egg yolks. It’s a truly beautiful union!
Custard laughs in the face of calorie counters. Calories-shmalories!
It beckons you back again and again. No wonder so many shops were able to open and thrive that year. Tulsa, Oklahoma was suddenly a much happier place to live… Fat and happy that is. *wink*
I made Chocolate Pretzel Frozen Custard one evening when we had guests over for dinner. This particular group of friends have tasted a great deal of my recipes and always make me feel like Julia Child.
Let me tell you, they could not stop talking about the Chocolate Pretzel Frozen Custard; more so than anything else I’ve ever served them that evening.
In fact a couple of them, who don’t even eat ice cream, said it was their new favorite dessert, hands down. One friend, who’s name will remain anonymous, now checks my freezer every time he walks in the door… It was that good.
This toothsome and salty Chocolate Pretzel Frozen Custard is indulgent and delightful. It would make a wonderful dessert for any summer party.
Like the perfect romance, it is unassuming at first glance, then it’s sultry sweetness leaves you wanting more!
Chocolate Pretzel Frozen Custard
- In a saucepan over medium-low heat, whisk together cream, milk, cocoa powder, brown sugar, vanilla extract, and a pinch of salt. Bring the mixture just to a boil.
- While the cream mixture is heating, use an immersion blender to whip the egg yolks and white sugar until it’s pale and thick.
Whisking the cream mixture constantly, slowly pour in the egg mixture until it’s well-combined. (I used the immersion blender for this as well.)
- Stir, and allow the mixture to thicken for a couple minutes. Strain the mixture to eliminate any clumps and place in an airtight container. Put it into the refrigerator for a few hours, until completely chilled. (If in a hurry, place in the freezer for 1 hour. Don’t forget about it!)
Once the mixture is chilled, pour it into an electric ice cream maker and churn for 20+ minutes to your desired consistency. Finally pour in the pretzel pieces and churn another minute.
- Serve immediately or place in the freezer to harden.