I’m not sure what I’m more excited about: this new trend in experimental ice cream flavors or the fact that we’re on the cusp of ice cream weather. I can almost feel the sun on my bare arms! And though I may have turned up my nose at the idea of a strawberry and pretzel combo in the past, the sweet and savoury pairing is totally unbeatable. Once more Whipperberry leaves me drooling at my desk!
3 Hour/s 10 Minute/s
- 2 cups whole milk
- 1⅓ cups of sugar
- 1 vanilla bean
- 6 large egg yolks
- 2 cups heavy cream
- 1½ cups of strawberries cut into bite sized pieces
- 2 tablespoons sugar
- 1 small packet of strawberry Jell-o
- 1 cup of lightly crushed pretzels
- Grab your 6 eggs and separate the yolk from the whites.
- In a large sauce pan combine the sugar and whole milk stir to combine. Place over medium-low heat, stir and ensure it doesn't come to a boil.
- Cut your vanilla bean length wise and scrape out the seeds and place in the milk, sugar mixture. Toss in the bean itself and continue to stir until hot (but not boiling).
- Add the yolks to a large bowl and whisk for 2 minutes until they turn light yellow.
- Ladle a couple of spoons of the hot milk mixture into your eggs, stirring constantly. This ensures that your eggs don't turn to scrambled eggs! Pout the mixture into the rest of the hot milk mixture. Cook for an additional 2-3 minutes until the mixture starts to thicken. Once it coats the back of a spoon it's ready.
- Using a fine mesh strainer, strain your mixture into a large glass bowl helping to discard any lumps. Then, slowly stir in the heavy cream.
- Place it in the refrigerator for an hour to chill.
- Prepare your Strawberries while you are waiting for the base to chill. Cut your strawberries into bite sized pieces and place in a bowl.
- Cover with sugar and Jell-o powder and let them macerate in the fridge for an hour or so.
- Once cool, churn the custard base in your ice cream maker according to your makers directions. This should take about 10 minutes.
- Once it's the consistency of soft serve, pour your strawberries into the maker.
- Next, add the pretzels and let church for a few more minutes.
- Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.
- I line a bread pan with plastic wrap and scoop my ice cream in the bread pan, cover and place in the freezer for 3-4 hours before serving. More or less depending on what consistency you like for ice cream.