Honey Mustard Ice Cream with Mini Pretzels

Hear me out here.

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It’s weirdly good. It’s like a creamy honey mustard dressing…but solid.

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And it goes so well with mini pretzels! That crunch. And it goes with the general savouriness of the ice cream.

I got the original idea while watching an episode of Good Mythical Morning and they loved mustard ice cream. Next time I want to actually get some sausages and eat them with the ice cream. Gotta go all out.

Mustard Ice Cream Honey Pretzel

And the finishing touch is a light sprinkling of salt to contrast with the mild sweetness of the ice cream.

I got the recipe from here but converted everything to grams and converted half-and-half to cream and milk since it’s kind of hard to find half-and-half in the UK.

Ingredients

  • 25g sugar (1/8 cup)
  • 43g honey (1/8 cup)
  • Pinch of turmeric (optional, for colour)
  • 3 egg yolks
  • 90g double cream
  • 268g whole milk (or you can substitute the cream and milk for 358g/1.5 cups half-and-half)
  • 1-2 tbsp whole grain mustard (depending on strength of mustard and your preferences)
  • About 150g salted mini pretzels, toasted
  • Some flaky sea salt

Method

  1. Mix the sugar, honey, turmeric, and egg yolks together in a saucepan.
  2. Add the cream and milk into the saucepan. Whisk over medium heat until mixture is thickened and coats the back of your spoon. Do not allow the mixture to boil.
  3. Transfer to a container and chill overnight.
  4. Meanwhile, chop 3/4 of the pretzels into pieces (halves to quarters). Freeze the pretzel pieces.
  5. The next morning, before churning the ice cream, mix in the mustard to the ice cream mixture.
  6. Churn the ice cream mixture in an ice cream machine until desired consistency.
  7. When the ice cream is ready, scoop the ice cream into a container and scatter in some chopped frozen pretzel pieces.
  8. Top with the remaining toasted pretzels and sea salt.

Notes

  • The turmeric’s just for colour. Don’t actually add enough such that you’ll be able to taste the turmeric. I wanted the ice cream to actually be yellow, there’s no need for subtlety when it comes to mustard ice cream.
  • Freezing the pretzel pieces will help in stopping the pieces from getting soggy (hopefully).
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