Pretzel Stracciatella Affogato
Pretzel Ice Cream, Pretzel Brittle, TCHO Chocolate-Covered Pretzels, Espresso, Whipped Cream
Pretzel Ice Cream, Pretzel Brittle, TCHO Chocolate-Covered Pretzels, Espresso, Whipped Cream
Adapted by StarChefs | february 2025 | Photo: Alexander Zeren
INGREDIENTS
Pretzel Ice Cream:
Yield: 4 pints
2 cups whole milk
2 cups heavy cream
¾ cup granulated sugar
⅓ cup cream cheese
⅓ cup crushed pretzels
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 cup chopped TCHO 64% dark chocolate chunks, melted
Pretzel Brittle:
Yield: 3 cups
3 cups pretzels
½ cup unsalted butter
2 cups granulated sugar
Chocolate-Covered Pretzels:
Yield: 2 cups
2 cups chopped TCHO 64% dark chocolate chunks
2 cups pretzels
To Assemble and Serve:
Yield: 1 serving
Whipped cream
2 shots hot espresso
METHOD
For the Pretzel Ice Cream:
In a Vitamix Commercial blender, add milk, heavy cream, sugar, cream cheese, pretzels, vanilla, and salt. Blend until smooth. Transfer mixture to an ice cream machine and process according to manufacturer’s instructions, or until a soft serve consistency is achieved. Transfer mixture to a 9-inch baking pan. Fold in melted chocolate until well incorporated. Cover and freeze.
For the Pretzel Brittle:
Heat oven to 350°F. Place pretzels in a large nonreactive container and set aside. In a saucepan over medium heat, melt butter. Cook until butter begins to bubble. Stir in sugar. Continue cooking until mixture is frothy and bubbling. Pour mixture over pretzels and toss to evenly coat. Transfer to a parchment-lined sheet tray and bake 10 minutes, or until golden. Let cool. Transfer mixture to a food processor and pulse until coarse crumbs are achieved. Transfer to an airtight container and reserve.
For the Chocolate-Covered Pretzels:
In a glass bowl set over a double boiler, add chocolate. Melt chocolate until smooth, stirring occasionally. Remove bowl from heat and stir in pretzels until evenly coated in chocolate. Arrange pretzels on a parchment-lined sheet tray in a single layer. Refrigerate until set. Transfer pretzels to a work surface and chop into large chunks. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a serving bowl, add 2 tablespoons Pretzel Brittle. Top with 2 scoops Pretzel Ice Cream followed by 1 dollop whipped cream. Pour espresso around Pretzel Ice Cream. Garnish with a sprinkle Pretzel Brittle and a few pieces Chocolate-Covered Pretzels.
