Desserts

White Chocolate & Salted Pretzel Gelato

Prep 25 mins
Total 24 hours

Medium
Serves 4

Compatible with

Contains Milk/Dairy
Contains Eggs

Cooking mode

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100ml double cream
300ml whole milk
1/2 teaspoon vanilla extract
30g sugar
3 egg yolks
100g white chocolate, finely chopped
30g salted pretzels, for mix-in

Utensils

Thermometer

Step 1

Heat the cream, milk, and vanilla extract in a medium saucepan over a low heat, stirring occasionally with a silicone spatula until it just comes to a simmer.
Step 2

Whisk the sugar and egg yolks together in a large bowl until pale.
Step 3

While whisking, pour one-quarter of the cream mixture into the egg mixture. Once combined, pour in the rest of the cream mixture and whisk again.
Step 4

Pour the mixture back into the saucepan and cook over a low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Step 5

Put the chopped chocolate into the bowl. Place a sieve on top of the bowl, then pour the mixture over the chocolate. Leave for 1 minute, then whisk together until completely combined and chocolate is melted.
Step 6

Cover the surface of the mixture with cling film and leave to cool completely.
Step 7

Pour base into empty tub. Place lid on tub and freeze for 24 hours.
Step 8

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 9

Select GELATO.
Step 10

Once processing is complete, use a spoon to create a 4cm wide hole that reaches the bottom of the tub. Add the salted pretzels to the hole and process again using the MIX-IN program.
Step 11

Once processing is complete, remove gelato from tub and serve immediately.