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Prep 2hr30min
Total5hr0min
Servings8
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Ingredients
Pretzels
1/2
cup warm water
1
teaspoon active dry yeast
2
cups flour
1
teaspoon salt
2
tablespoons butter (melted)
Additional melted butter
Pretzel salt
Ice Cream
2
cups whole milk
2
cups heavy cream
2
bottles Guinness Stout
1
cup sugar
1
teaspoon vanilla
1
(1-quart) package nonfat dried milk
1/8
teaspoon guar gum (optional)
Salt (pinch)
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Steps
1
Make the pretzels: Mix the warm water with the yeast and allow to sit about 10 minutes until foamy. Stir in the rest of the ingredients and then knead with your hands for about 10 minutes until smooth. Cover and let rise for an hour. Roll out the dough thin and cut out rounds.
2
Meanwhile, bring a pot of water to a boil with 1/4 cup of baking soda. Dip your rounds into the boiling water for about 30 seconds each. Brush with additional melted butter and top with pretzel salt. Turn a mini muffin tin upside down and press the buttered side of the pretzel round onto one of the muffin spots. Continue with the rest of the rounds. Bake at 350°F for about 45 minutes until browned and crisp.
3
Make the Ice Cream: Pour the bottles of beer into a sauce pot and turn on low heat. You want this steamy, but not even really boiling. Allow this to reduce for about 2 hours from 3 cups to about 1/4 cup. If you bring the heat up too much, it will become bitter.
4
Mix the milk, cream, sugar, salt, and guinness in a sauce pot. Bring to a steam, but again try not to boil it. Remove from heat. Whisk in the milk powder, guar gum, and vanilla. Allow to cool completely, before freezing it in your ice cream machine according to the manufacturers instructions.
5
To serve, scoop some ice cream into the pretzel bowl and top with some chocolate sauce and a little more pretzel salt.
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No nutrition information available for this recipe
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