Butterscotch Pretzel Gelato
When we were little, our aunt would make Butterscotch and Cornflake cookies. They were and still are, one of our absolute favorite desserts. We wanted to recreate that treat in gelato form. Cornflakes in ice cream can get soggy very quickly though, so instead of cornflakes, we used pretzels for the salt element. This Butterscotch Pretzel gelato is the perfect combination of salty and sweet.
INGREDIENTS:
1/4 Cup Butterscotch Chips
1 1/4 Cup Crema Lusso
1/3 Cup Pretzels
INSTRUCTIONS:
For the Butterscotch Gelato Base
Add the butterscotch chips to a microwave-safe bowl.
Add in ¼ cup of Crema Lusso.
Microwave for 30 seconds or until completely melted.
Use a spoon to stir the mixture until smooth. (Make sure there are no bits of unmelted butterscotch chips. Unmelted chips make the gelato grainy.)
Whisk in the remaining 1 Cup of Crema Lusso mixture until smooth.
Pour the butterscotch gelato mixture into a plastic container. Put the lid on and place the mixture in the freezer for 4 hours, or until completely frozen.
To make Butterscotch Pretzel Gelato
Add the butterscotch chips to a microwave-safe bowl.
Add in ¼ cup of Crema Lusso.
Microwave for 30 seconds or until completely melted.
Use a spoon to stir the mixture until smooth. Whisk in the remaining 1 Cup Crema Lusso, mix until smooth. (Make sure there are no bits of unmelted butterscotch chips, unmelted chips make the ice cream grainy.)
Pour the butterscotch gelato mixture into a plastic container. Put the lid on and place the mixture in the freezer for 3 hours.
After three hours, the gelato mixture should be pretty slightly soft. Stir in the ⅓ cup of pretzels.
Place the lid back on the gelato and place it back in the freezer for another 2 hours, or until it’s completely frozen.
Once frozen, scoop and enjoy!
