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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. This particular group of friends have tasted a great deal of my cooking and always make me feel like Julia Child, showering me with high praise. (Maybe that’s why I keep inviting them back!) Let me tell you, they could NOT stop talking about the custard; more so than anything else I’ve ever served them. 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 dish of indulgence would make a wonderful dessert course on Valentine’s night! Like the perfect romance, it is unassuming at first glance, then it’s sultry sweetness leaves you wanting more!
Chocolate Pretzel Frozen Custard
2 cups heavy cream
2 cups whole milk (or half-n-half)
½ cup sugar
½ cup brown sugar
1 Tb. vanilla
Pinch of salt
1 cup cocoa powder ( I used half milk chocolate and half dark chocolate)
5 egg yolks
1 heaping cup chopped pretzels
In a saucepan over medium-low heat, whisk together cream, milk, brown sugar, vanilla, cocoa 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 combine. (I used the immersion blender for this as well.)
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 ice cream maker and churn for 20+ minutes to the desired consistency. Finally pour in the pretzel pieces and churn another minute.
Serve immediately or place in the freezer to harden.
Makes 6 cups of heaven.
I’m having such fun with my new Cuisinart Ice Cream Maker that I’m thrilled to announce www.CentralChef.com has generously offered a machine for one lucky ASP reader!
Central Chef carries a wide array of high-quality kitchen goods from small appliances to environmentally minded kitchen accessories. Amongst these, they have many fun and unique products to make and serve ice cream. Here are a few of my favorites…
Glass “Waffle” Ice Cream Serving Bowls
To Enter the Cuisinart 1.5 Quart Electric Ice Cream Maker Giveaway:
