Pretzel Ice Cream

• 300 g mini pretzels about 3/4 (16-ounce) bag (6 cups)
• 440 g milk (2 cups)
• 1 1/2 gelatin sheets
• 200 g glucose (1/2 cup)
• 30 g light brown sugar (2 tablespoons tightly packed)
• 45 g cream cheese (1 1/2 ounces)
• 2 g kosher salt (1/2 teaspoon)
• 0.75 g baking soda (1/8 teaspoon)

1. Heat the oven to 300F.
2. Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely.
3. Cool completely.
4. Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.
5. Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.
6. Bloom the gelatin (see page 29).
7. Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve.
8. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.
9. Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.
10. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
11. Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon.
12. In a pinch, substitute 75 g (1/4 cup) corn syrup for the glucose.
13. This recipe uses cream cheese to give an even creamier texture and mouth feel to the ice cream; it works well because the malty pretzel flavor overpowers the flavor of the cream cheese.
14. Instead of a whisk, use a hand blender to mix the ice cream base.

pretzels , gelatin sheets, glucose, light brown sugar, cream cheese, kosher salt, baking soda

Taken from www.epicurious.com/recipes/food/views/pretzel-ice-cream-382313 (may not work)