So I'm finally catching up, last week I made Pretzel and Chocolate Gelato. The recipe in the book called for a vanilla base with chocolate chips and pretzels. I favored a chocolate base with pretzels so that's how I did it. I may go back and try it her way sometime. One strong opinion I have to make on chocolate based ice cream ( since its been almost a year of making ice cream) is to use Baker's brand chocolate. I think it has a stronger chocolate flavor like what you would get from using cocoa powder but doesn't have a chalkiness that I find occurs with using chocolate chips. Even good Ghiradelli chips do leave some chalkiness. I also think it dissolves into the milk mixture better. It probably has a higher fat content that makes it a bit creamier too. All around I think it makes a superior chocolate base. From there you can add anything you want into it. I put pretzels in this batch. Now there comes a texture choice. If you like the pretzels to be crunchy, which I prefer, you add them as a topping or mix them in yourself right before you eat the ice cream. If you like them soft, mix them into the batch as it churns. Words of wisdom: You may think you like the pretzels soft but after a few days they really get too squishy. It changes the texture and you don't enjoy the chocolate flavor as much. I should have put them on separately, but that's how I am able to give you such good advice. The other great thing about the crunchy pretzel on top is that you really get the good salt flavor. Its a great contrast to the rich creamy chocolate. When the pretzels sit in the ice cream the salt just sort of mixes in and you don't get that yin yang. I'm toying around with the idea of using chocolate covered pretzels in hopes that they might stay crisp and deepen the chocolate flavor. Any thoughts?
You just can't go wrong with chocolate and pretzels!