INGREDIENTS

Pretzel ice-cream
300g pretzels, plus extra for sprinkling
250ml milk
1 tablespoon and 1 teaspoon cornflour
1-1/2 tablespoons cream cheese, at room temperature
1-1/4 cups cream
2/3 cup caster sugar
2 tablespoon liquid glucose (or corn syrup)

Choc-tops
6 waffle cones
100 g dark chocolate
1/3 cup coconut oil
crushed pretzels 

TO MAKE

The day before you want to assemble your cones, make the ice-cream.

Preheat the oven to 170˚C.

Crush the pretzels lightly in your hands and spread them out on a lined baking sheet. Bake for 10–15 minutes or until your kitchen smells like pretzels, and the pretzels themselves are slightly darkened.

Place the pretzels into a mixing bowl and pour over the milk. Leave to steep, stirring occasionally, for about 3 minutes. The milk will take on a light beige colour.

Remove about two tablespoons of the steeped milk, and place it in a small bowl with the cornstarch. Stir them together well. Strain the remaining milk into a saucepan, and discard the soaked pretzels. Clean out the bowl and put the cream cheese into it, whisking until smooth.

Add the cream, sugar and glucose to the saucepan with the milk, and bring to the boil. Boil for 4 minutes, and then remove from the heat, and whisk in the cornstarch mixture. Return to the heat and cook, stirring, for about 1 minute, or until thickened. Pour the ice-cream, bit by bit, into the bowl with the cream cheese, whisking as you go, to make sure there are no lumps.

Chill the ice-cream base completely in the fridge, and then churn in an ice-cream machine, according to the manufacturer’s instructions. Freeze overnight.

When you’re ready to assemble the cones, melt the chocolate and coconut oil in a small bowl together in the microwave. I do this on high for 20 seconds at a time, stirring between bursts.

Pour the melted mixture into a container with tall sides, that is just wide enough to fit your cones.

Working one cone at a time, scoop a healthy portion of ice-cream and pack it gently but firmly into your cone. Dip the cone, ice-cream first, into the chocolate mixture, making sure to fully immerse the ice-cream. Quickly remove the ice-cream from the chocolate, and immediately sprinkle on your crushed pretzels. Place the cone into a jug or glass to keep it upright, and pop it into the freezer straight away. Continue until all the ice-cream and cones are used up! You might have a little chocolate left over – perfect to dunk pretzels into if ya nasty.

Recipe and image courtesy of Sarah Coates via The Sugar Hit.