Have you ever tried crushed pretzels in your freshly made soft served strawberry ice cream? If not, what are you waiting for?
I brought you ice cream today! Yay! I know I did an ice cream post earlier this week, please find room to forgive.
Ice creams are really one of the simplest recipes to make and when the home is just too warm, hugging the chilled bowls used to make it and saying thank you just seems necessary. Just kidding, but I’m sure you know what I mean
At the same time, I also feel a little torn. I know the change of season is right around the corner and maybe about half of my readers, I’m assuming, would like to start seeing more fall baking. Now, I LOVE everything about fall baking, it’s actually one of my favorite times of the year but I’m also beginning to miss the summer warmth as I feel it slipping away. Starting pumpkin and caramel apple recipes would only bring it more to reality that summer is over and I have a hell of a time this year. I guess I’m having a little temper tantrum in my head. Do you see my dilemma? LOL
As for most of my recipes found here, there is usually inspiration behind it of how or why I came about making it. To be quite frank, I had none for this. I figured, since I had plenty of extra strawberries, I knew that if I didn’t get rid of it quickly, you’d end up seeing it in the bottom of the trash. I had way to many. More than I’d like to eat.
I also didn’t want to make a traditional strawberry ice cream so I threw in some crushed pretzels. SUPER EASY! And if you feel pretzels aren’t your thing, you can omit it and you’ll still have one fabulous freshly made ice cream.
To give you a heads up with this recipe, it’s best to freeze for 2 to 4 hours after the churning process. In the directions I always make this an option however, I really recommend it this time because even thought the soft serve texture is great, it melts way too quickly. Taking these photos was indeed a struggle. I was too impatient to wait up to four hours so I rushed it.
Another thing to note is to try to avoid overly ripe berries. Reason for this goes back to my first recommendation. The juice from the ripe berries seep much more easily while chopping which is okay but realize the ice cream may take longer to freeze. You’d want most of the water from the berries to stay IN the berries not seep out.
Other than this, enjoy your summer weekend, there’s not many left (sad face).
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups fresh strawberries
- 1 cup (un)/salted pretzels, crushed
- In a medium bowl, gently whisk cream, milk, sugar, vanilla and salt until blended; set aside.
- Remove husks from strawberries and chop to about the size of large chocolate chunks. Add the strawberries and it's extracted juice to the cream-milk mixture and stir until sugar has dissolved. Cover and refrigerate for 1 to 2 hours or overnight.
- Remove strawberry mixture from fridge and stir once more. Slowly pour into the ice cream maker and allow it to churn for 20 minutes or as per manufacturer's directions. About 5 minutes before completion, sprinkle crushed pretzels.
- Transfer ice cream into a chilled bowl and freeze for 2 to 4 hours to harden or serve as soft serve ice cream. ENJOY!
Strawberry Pretzel Ice Cream recipe was created by Connie of URBAN BAKES