Chocolate Caramel Pretzel Gelato

Name: Chocolate Caramel Pretzel Gelato
Prep time: 5 h 45 min
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 8
Cuisine: Southern
Ingredients: 473 milliliters whole milk; 237 milliliters heavy cream; 118 milliliters unsweetened cocoa powder; 113 grams bittersweet chocolate, finely chopped; 4 larges egg yolks; 177 milliliters sugar; 237 milliliters pretzels, broken into small pieces, divided; 177 milliliters caramel sauce, divided (I like making my own--this recipe from Martha Stewart is perfect)

Chocolate Caramel Pretzel Gelato is A mixture of milk, pretzels, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 5 hours and 45 minutes. If you like this recipe, take a look at these similar recipes: Chocolate Caramel Pretzel Gelato, Layered Brownies with White-Chocolate Caramel and Cocoa Nib Gelato, and Chocolate Caramel Pretzel Tart.

Instructions

Combine milk and cream in a heavy-bottomed saucepan over medium-low heat. Cook, stirring occasionally, until mixture reaches 170 degrees.

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

Remove from heat and whisk in cocoa powder. Next, whisk in chopped chocolate until mixture is smooth and chocolate has melted.

Ingredients you will need

Cocoa Powder

Chocolate

Equipment you will use

Whisk

Add egg yolks to a medium heat-proof bowl and whisk until smooth. Slowly add sugar, whisking constantly, until mixture thickens. Gradually add milk and chocolate mixture to egg yolk mixture, whisking constantly. Return contents of bowl to saucepan and cook over low heat, stirring frequently with a wooden spoon, until mixture reaches a temperature of 185 degrees and custard coats the back of spoon. (Dont allow the mixture to boil!)

Ingredients you will need

Chocolate

Egg Yolk

Custard

Sugar

Milk

Equipment you will use

Wooden Spoon

Whisk

Sauce Pan

Bowl

Place a mesh strainer on top of a second heat-proof bowl.

Equipment you will use

Sieve

Bowl

Pour custard mixture through strainer and cool to room temperature, stirring every 5 minutes. Once mixture has cooled, cover and refrigerate for at least 4 hours.

Ingredients you will need

Custard

Equipment you will use

Sieve

Freeze gelato according to manufacturers instructions.

Ingredients you will need

Gelato

Add 1/2 cup of caramel and 1/2 cup of pretzels in last 5 minutes of the churning process or fold in after churning has completed. (Personally, I prefer folding the add-ins after churning has stopped, especially something like caramel, which has a tendency to disappear.)

Ingredients you will need

Pretzels

Caramel

Transfer gelato to a sealed container and freeze at least 2 hours before serving. Top with remaining pretzel pieces and caramel sauce.

Ingredients you will need

Caramel Sauce

Pretzels

Gelato

Equipment

Ingredients

Servings:

473milliliters

whole milk 237milliliters

heavy cream 118milliliters

unsweetened cocoa powder 113grams

bittersweet chocolate, finely chopped 4larges

egg yolks 177milliliters

sugar 237milliliters

pretzels, broken into small pieces, divided 177milliliters

caramel sauce, divided (I like making my own--this recipe from Martha Stewart is perfect)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Gelato. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.