Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Caramel Pretzel Swirl Ice Cream

Caramel Pretzel Swirl Ice Cream

Get Ready

Servings: Makes 1 quart (8 servings)

Prep Time: 15 minutes

Cook Time: 4 minutes

Ingredients: Add ingredients to List

3 each egg yolks, at room temperature
2 cups Fat free half and half
3/4 cup reduced-fat Evaporated milk
1/4 cup reduced-fat sweetened condensed milk
1/4 cup heavy cream
1 1/4 cups caramel topping (not caramel syrup in a bottle), divided
1/8 teaspoon salt
2 cups chopped chocolate-covered pretzels (milk or dark chocolate), plus additional whole pretzels for garnish

directions:

1. Place egg yolks in a medium bowl and whisk until combined. Set aside.
2. Combine half and half, evaporated milk, condensed milk, cream, 3/4cup of the caramel topping, and salt in a large saucepan. Whisk all ingredients until combined. Place saucepan over medium heat and stir just until steaming - don't bring to boil or it may curdle.
3. Remove saucepan from heat. Gradually pour 1 cup of the mixture into the egg yolks while whisking constantly. Pour egg yolk mixture back into pot and whisk until smooth.
4. Return saucepan to stove and stir over medium heat until mixture forms smallbubbles. The mixture should be thick enough to coat the back of a spoon. Do notboil. Remove from heat. Transfer to a heatproof bowl and cool at room temperature for 30 minutes, then cover and refrigerate mixture for 12 hours or overnight until completely chilled.
5. When fully chilled, pour mixture into ice cream maker and process according to manufacturer's instructions until ice cream thickens and holds shape. Mixture will not be hard. Stop the machine and add chopped chocolate-covered pretzels. Churn for about 1 minute, until all pieces are incorporated.
6. Place a third of the mixture into a large plastic container. Drizzle 1/4 cup of the remaining caramel over the ice cream. Add another third of the mixture and drizzle with remaining 1/4 cup caramel. Top with remaining ice cream. Swirl caramel through ice cream with a knife. Cover and freeze for at least 8 hours or overnight. To serve, scoop into small bowls and garnishwith whole pretzels if desired.
Source: Hannaford fresh Magazine, May - June 2012

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
3 each egg yolks, at room temperature  
2 cups Fat free half and half  
3/4 cup reduced-fat Evaporated milk  
1/4 cup reduced-fat sweetened condensed milk  
1/4 cup heavy cream  
1 1/4 cups caramel topping (not caramel syrup in a bottle), divided  
1/8 teaspoon salt  
2 cups chopped chocolate-covered pretzels (milk or dark chocolate), plus additional whole pretzels for garnish  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 1 quart (8 servings)
Base Nutrients
Calories 350 kcal (17%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 4 g (20%)
Cholesterol 85 mg (28%)
Sodium 380 mg (15%)
Total Carbohydrates 61 g (20%)
Dietary Fiber 1 g (4%)
Protein 8 g (13%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading