All last summer, I was on a Zoku kick and I made popsicles at least once a week, if not more. It was our first summer in North Carolina and it was hot. I had never been much of a popsicle person, but in that hot weather, suddenly they were all I wanted to eat. In my popsicle making frenzy, I noticed that the Zoku was taking much, much longer than it should have to freeze my popsicles. So naturally, I blamed the Zoku.
In December, I got my ice cream maker. I’ve used it a few times and each time, the ice cream turned out a little bit soupy. I blamed the ice cream maker. So when I made this Chocolate Caramel Pretzel Gelato, it was the same story–it just barely set in the ice cream maker, so I decided to Google it and see what was going on. There were virtually no bad reviews for it and the few bad reviews there were had comments saying, “Your freezer probably isn’t cold enough!”
Oh. So that’s why the Zoku doesn’t work well and that’s why none of my ice cream sets. And that’s why all the cardboard boxes in the freezer are slightly soggy. And probably why there’s no rush of cold air when we open the freezer door. So suddenly it all makes sense–our freezer is the problem.
Anyway, I hope you’ll excuse the soupy looking gelato in these photos. After making my Fat Elvis Ice Cream, my husband kept bugging to make something like that again, so I came up with the chocolate, caramel, and pretzel combination. We’re both big fans of desserts that are both salty and sweet. And who doesn’t love caramel and chocolate together?! Soupy or not, this gelato is crazy good.
Go to Chocolate Caramel Pretzel Gelato recipe
Prep time includes time spent chilling custard.
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