Having spent 10 days on holiday in New York earlier in 2016, I was really excited to see a new ice cream range launched by Connoisseur here in Australia. During our holiday we visited Bedford-Stuyvesant, a suburb of Brooklyn. I knew the food that comes from this part of New York was awesome. That’s why I had to get my hands on a tub of Connoisseur Bed Stuy ice cream. This is a fantastic sweet creamy vanilla ice cream stuffed with a combination of salty peanut butter swirl and choc coated pretzels.
Once I’d demolished the entire tub of ice cream, I decided it was a good ice cream, but the pretzels weren’t great. The ice cream had probably sat in a warehouse freezer for weeks so I guess you can’t expect too much. The potential for this ice cream was enormous so I made my own fresh version. By adding the pretzels just before eating the ice cream, my version was a lot better. It wasn’t too hard to make either.
How to make Peanut Butter and Pretzel Ice Cream
To start with, you’ll need to whip up a batch of this peanut butter ice cream in your ice cream maker. As it starts to harden, simply toss in roughly half a cup of chocolate chips or dark chocolate chopped into chunks. Then add 100g of pretzels – a combination of broken and whole pretzels works well.
Need more deliciousness?
Take your Bed Stuy ice cream to another level by stuffing your ice cream into a brioche bun and adding chocolate sauce. Sounds average – tastes incredible.
That’s all there is to it. Enjoy.