Malted Vanilla Ice Cream with Chocolate Covered Peanut Butter Filled Pretzels

malted vanilla pretzel ice creamIce cream month continues!  If you like a more decadent ice cream flavor, this one is for you. Salty pretzel and sweet peanut butter and chocolate, mixed with the earthiness of the malt powder…mmmm.  This recipe has a little bit of everything!

The ice cream base is actually one of my favorites too.  Don’t be scared away by an egg yolk based ice cream.  Once you make a few recipes, you’ll have a good feel of time, temperature and look of the custard so you get it right.  I have made several recipes now from this cookbook, and they have all turned out wonderfully.  But the ice cream base is a great recipe to use when creating your own flavors.  There are a lot of unique flavors in Bi-Rite Creamery’s book, but I always like to put my own spin on things to suite both my taste and what I have (or don’t have) in my pantry.  Ice cream is an easy thing to put your own spin on, especially when it comes to mix-ins!  It’s easy to change up any recipe by throwing in some chopped nuts, cookies, chocolates, fruit, etc.  The flavor combinations are endless!

Malted Vanilla Ice Cream with Chocolate Covered Peanut Butter Filled Pretzels


  • 5 lg. egg yolks
  • ½ c. malted milk powder (such as Carnation)
  • 1¾ c. heavy cream
  • ¾ c. 1 or 2 percent milk
  • ½ c. sugar
  • ¼ tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1 cup chocolate covered peanut butter filled pretzels, chopped


In a medium heatproof bowl, whisk yolks just to break them up, then whisk in malted milk powder. Set aside.

In a heavy nonreactive saucepan, stir together cream, milk, sugar, and salt and put the pan over medium-high heat. When mixture approaches a simmer, reduce heat to medium.

Carefully scoop out about ½ c. of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ c. of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir cream in saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook mixture carefully over medium heat, stirring constantly, until it thickens, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Add the vanilla to the chilled base and stir until blended.

Freeze in your ice cream machine according to the manufacturer’s instructions; chill the container you’ll use to store the ice cream in the freezer. Add the pretzels in the last minute or so of churning, or fold them in by hand after the ice cream comes out of the machine. Enjoy right away or, for a firmer ice cream, transfer to a container and freeze for at least 4 hours.

Recipe adapted from Sweet Cream and Sugar Cones, makes about one quart.

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One Response to Malted Vanilla Ice Cream with Chocolate Covered Peanut Butter Filled Pretzels

  1. alla kireeva says:

    thanks for sharing this, actually not many ice-cream based recipes are out there..

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