0 from 3 votes
Chocolate Caramel Pretzel Gelato
Rich chocolate gelato swirled with ribbons of caramel and pretzel pieces. Chocolate base from The Ciao Bella Book of Gelato & Sorbetto.
Prep Time
5 hrs 15 mins
Cook Time
15 mins
Total Time
5 hrs 45 mins
Servings: 1 quart (8 servings)
Calories: 3417 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup unsweetened cocoa powder
- 4 oz bittersweet chocolate finely chopped
- 4 large egg yolks
- ¾ cup white sugar (organic for vegan-friendly)
- 1 cup pretzels broken into small pieces, divided
- ¾ cup Caramel sauce divided (I like making my own—this recipe from Martha Stewart is perfect)
Instructions
- Combine milk and cream in a heavy-bottomed saucepan over medium-low heat. Cook, stirring occasionally, until mixture reaches 170°F. Remove from heat and whisk in cocoa powder. Next, whisk in chopped chocolate until mixture is smooth and chocolate has melted.
- Add egg yolks to a medium heat-proof bowl and whisk until smooth. Slowly add sugar, whisking constantly, until mixture thickens. Gradually add milk and chocolate mixture to egg yolk mixture, whisking constantly. Return contents of bowl to saucepan and cook over low heat, stirring frequently with a wooden spoon, until mixture reaches a temperature of 185°F and custard coats the back of spoon. (Don't allow the mixture to boil!)
- Place a mesh strainer on top of a second heat-proof bowl. Pour custard mixture through strainer and cool to room temperature, stirring every 5 minutes. Once mixture has cooled, cover and refrigerate for at least 4 hours.
- Freeze gelato according to manufacturers instructions. Add ½ cup of caramel and ½ cup of pretzels in last 5 minutes of the churning process or fold in after churning has completed. (Personally, I prefer folding the add-ins after churning has stopped, especially something like caramel, which has a tendency to disappear.)
- Transfer gelato to a sealed container and freeze at least 2 hours before serving. Top with remaining pretzel pieces and caramel sauce.
Cup of Yum
Notes
- Prep time includes time spent chilling custard.
Nutrition Information
Serving
1/2 cup
Calories
3417kcal
(171%)
Carbohydrates
442g
(147%)
Protein
58g
(116%)
Fat
175g
(269%)
Saturated Fat
100g
(500%)
Polyunsaturated Fat
10g
Monounsaturated Fat
54g
Trans Fat
1g
Cholesterol
1165mg
(388%)
Sodium
1961mg
(82%)
Potassium
2454mg
(70%)
Fiber
27g
(108%)
Sugar
220g
(440%)
Vitamin A
5537IU
(111%)
Vitamin C
2mg
(2%)
Calcium
1030mg
(103%)
Iron
20mg
(111%)
Nutrition Facts
Serving: 1quart (8 servings)
Amount Per Serving
Calories 3417
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 3417kcal | 171% |
| Carbohydrates | 442g | 147% |
| Protein | 58g | 116% |
| Fat | 175g | 269% |
| Saturated Fat | 100g | 500% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 54g | 270% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1165mg | 388% |
| Sodium | 1961mg | 82% |
| Potassium | 2454mg | 52% |
| Fiber | 27g | 108% |
| Sugar | 220g | 440% |
| Vitamin A | 5537IU | 111% |
| Vitamin C | 2mg | 2% |
| Calcium | 1030mg | 103% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.