- 1¾ cups whole milk
- 30 small salted pretzels
- 4 egg yolks, at room temperature
- ⅔ cup sugar
- 1 cup heavy cream, at room temperature
- 3.25 oz dark chocolate, finely chopped
- ½ cup peanut butter (or almond butter)
- Place the milk and pretzels into a large bowl and give it a swirl to make sure all of the pretzels are coated in milk. Cover the bowl with plastic wrap and place in the fridge for 1.5 hours.
- Run the milk through a strainer into a medium saucepan. Press the pretzels to release any milk. Discard the pretzels and set the saucepan aside.
- Prepare an ice bath by adding a handful of ice cubes to a large bowl and topping it off with some cold water. Place a slightly smaller bowl inside it with a strainer over it.
- In a medium bowl, whisk together the egg yolks and sugar until the mixture is smooth and pale yellow. Place the pretzel milk in the saucepan on the stove and turn the heat to medium. Stir until the milk is hot to the touch, or about 110°F if using a thermometer. Whisking the entire time, add about ¼ cup of hot milk to the egg yolk and sugar mixture. Then pour the egg mixture into the saucepan and lower the heat to medium-low. Cook, stirring constantly, until 170-175°F or until the custard has thickened and coats the back of a spoon.
- Pour the custard through the strainer in the ice bath. Stir in the heavy cream until completely incorporated and stir until the mixture is room temperature. Place plastic wrap on the surface of the custard to prevent a skin from forming and store in the fridge for 4-5 hours.
- When the custard is cold, churn it in the bowl of your ice cream maker. I use the attachment for my Kitchenaid Mixer, and it churns for about 15-20 minutes until the ice cream starts pulling away from the sides.
- When it’s done churning, transfer to a freezer-safe container. (I love these Oxo ones.) Stir in the chocolate chips. Briefly warm the peanut butter in a small saucepan over low heat until it becomes a bit more liquid. Drizzle it over the ice cream in a few installments, giving it a stir after each time to spread ribbons throughout the ice cream.
- You can serve the ice cream right away as more of a soft serve style, or freeze it until firm, about 6-8 hours. Press parchment paper against the surface of the ice cream to prevent freezer burn.