Pretzel Ice Cream

Name: Pretzel Ice Cream
Yield: makes about 700 g (1 quart )
Ingredients: 300 g mini pretzels about 3/4 (16-ounce) bag, (6 cups); 440 g milk 2 cups; 1 1/2 gelatin sheets; 200 g glucose 1/2 cup; 30 g light brown sugar 2 tablespoons tightly packed; 45 g cream cheese 1 1/2 ounces; 2 g kosher salt 1/2 teaspoon; 0.75 g baking soda 1/8 teaspoon

By Christina Tosi

November 13, 2011

Cooks' Note

Instead of a whisk, use a hand blender to mix the ice cream base.

*Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon. In a pinch, substitute 75 g (1/4 cup) corn syrup for the glucose.

*This recipe uses cream cheese to give an even creamier texture and mouth feel to the ice cream; it works well because the malty pretzel flavor overpowers the flavor of the cream cheese.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.