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–+ servings

Sea Salt Honey Chocolate-Dipped Pretzel Ice Cream

A creamy, honey-sweetened ice cream studded with salted pretzel pieces and chocolate chunks, finished with a crackly homemade chocolate shell. This is the kind of treat that feels equal parts nostalgic and elevated, sweet, salty, crunchy, and cold all in one bite.
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
5 Cups of Ice Cream
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Ingredients
  

For the Ice Cream

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 1 vanilla bean or 1 tsp vanilla extract
  • ⅛ teaspoon salt
  • 4 large egg yolks
  • ⅔ cup local honey
  • ½ cup crushed pretzels
  • ½ cup chopped chocolate

For the Chocolate Hard Shell

  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons coconut oil measured when solid

Instructions
 

For the Ice Cream

  • Freeze the bowl Put your ice cream maker's bowl in the freezer the night before you plan to churn.
  • Warm the milk and cream Pour the milk and heavy cream into a saucepan. Split the vanilla bean lengthwise, scrape the seeds into the pot, and add the pod along with a pinch of salt. Bring to a simmer over medium heat, about 10 minutes.
  • Whisk the yolks and honey While the milk warms, beat the egg yolks and honey together in a mixing bowl for a few minutes, until pale, smooth, and slightly airy.
  • Temper the eggs Once the milk mixture is simmering, slowly ladle it into the egg and honey mixture while whisking constantly. After a couple of ladles, the eggs will be warmed enough to add the rest of the milk mixture. Mix well.
  • Cook the base Pour the tempered mixture back into the saucepan and cook over low heat for about 10 minutes, until it thickens and reaches 170 to 175°F.
  • Strain Pour the mixture into a clean bowl, straining if you want to catch any cooked egg bits, and remove the vanilla pod.
  • Cool Let the base cool on the counter for 30 to 40 minutes, then cover and refrigerate at least 2 hours, until completely cold.
  • Churn Churn according to your machine's instructions. When the mixture is almost fully frozen and has an ice cream texture, add the chopped chocolate and crushed pretzels and let them mix in during the last minute of churning.
  • Freeze Transfer to an airtight container and freeze overnight before serving.

For the Chocolate Hard Shell

  • Make the hard shell Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave in 20 to 30 second increments, stirring well between each, until completely smooth.
  • Let cool for a few minutes, then pour over scoops of the finished ice cream.
  • Enjoy!

Notes

  • Don't rush the tempering step, adding the hot milk too quickly can scramble the egg yolks.
  • Use an instant read thermometer if you have one, 170 to 175°F is the sweet spot for a base that's thickened but not curdled.
  • Add the pretzels and chocolate right at the end of churning so they stay crunchy instead of getting buried and softening in the base.
  • Make sure your ice cream is very cold and firm before pouring the hard shell, it sets faster and cracks cleaner against a cold surface.
Tried this recipe?Let us know how it was!