When Tim and I still lived close to a Ben and Jerry’s Scoop Shop, our favorite ice cream was without a doubt, Candy Bar Pie. Its components: peanut butter ice cream, pretzel dust swirls, nougat ribbons, and flecks of chocolate chunks. We loved its salty-sweetnes and nice balance of flavors, not to mention that it was one of the few ice creams not overwhelmed by chocolate chips. As you know, getting ice cream at Ben Jerry’s is not cheap, so I looked online for the ingredients, with hopes of re-creating it at home. It was still summer when I tried to do this the first time, and needless to say, the nougat I made was a humid sticky, too-sweet mess. Furthermore, the thought of making nougat, an ice cream base, AND melting chocolate is a bit much to do on a semi-normal basis. The chewiness of the nougat is nice, so maybe someday, but for now, it’s not indispensable.
Even though it’s winter, there’s no bad time for ice cream! This Peanut Butter Pretzel Ice cream is my version of Candy Bar Pie Ice Cream, but without the nougat. Someday, nougat, someday. I like this ice cream a lot because it is easy to make, you can save your eggs for breakfast, there is not too much chocolate, but just enough, and because it is salty-sweet. Sorry, any pretzels that are mixed in during the churning process will obviously absorb moisture from the ice cream and not be crunchy. Make sure you grind up extra pretzels to sprinkle on top right before you eat it!
I hope you will try this recipe out, because we love it!