This No Churn Salted Caramel Pretzel Ice Cream is the perfect combination of sweet and salty. The creamy sweet vanilla ice cream pairs so well with the salty caramel and salty pretzel. It's like a match made in heaven.
Pour the sugar into a heavy bottomed sauce pan and put over medium heat to melt. Give the pan a shake to evenly distribute the sugar. Let the pan sit but keep a close eye on it so it doesn't burn. DO NOT STIR IT
While the sugar is melting, cut the butter into 7tbsp and measure out the cream
Swirl the pan with the sugar a time or two to keep the melting even
Once the sugar is completely melted and a medium - dark brown color remove from the heat immediately. Add the butter and stir until incorporated. There will be violent bubbling - this is completely normal and should be happening.
Once the butter is incorporated, add the cream and stir until fully incorporated
Add the salt and stir well. Let caramel cool completely. Caramel can be stored in an airtight container in the fridge for up to 4 weeks
Make the pretzel crunch
Melt the butter in a small bowl and add it to the food processor.
Add the pretzels and salt
Pulse until well blended but still a little chunky. Set to the side
Making the ice cream
In a medium sized bowl pour the sweetened condensed milk, vanilla and salt. Mix well
In another medium sized bowl or the bowl of a stand mixer, pour the heavy cream and beat on medium speed with either a hand mixer or the whisk attachment of the stand mixer until cream forms stiff peaks
Add about ½ cup of the heavy cream mixture to the sweetened condensed milk mixture and mix well. Fold the remaining heavy cream mixture into the sweetened condensed milk until no streaks remain
Pour ⅓ of the ice cream mix into a loaf pan. Drizzle some caramel sauce over the top and add ⅓ of the pretzel mix. Repeat until you use all of the ice cream mix
Place plastic wrap over the top of the tin with the plastic pressed up against the ice cream so no air can get to the surface. Wrap one more time with plastic wrap and freeze overnight or at least for 8 hours.
Take out of freezer and let stand for 5 minutes before serving. Enjoy!