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White chocolate & salted pretzel gelato

PREP 5 mins, plus 24 hrs freezing  
Easy  
Serves 4

Who doesn’t love creamy gelato? Especially when you don’t have to travel all the way to Italy for a taste of the good stuff – you just need a Ninja CREAMi

Ingredients

  • 100ml double cream
  • 300ml whole milk
  • ½ tsp vanilla extract
  • 30g sugar
  • 3 egg yolks
  • 100g white chocolate, finely chopped
  • 30g salted pretzels, plus extra for garnish

Method

1.  In a medium saucepan, heat the cream, milk and vanilla extract over a low heat, stirring occasionally with a silicone spatula until the mixture starts to simmer. Next, whisk the sugar and egg yolks in a large bowl until pale, then pour in a quarter of the cream mixture and continue to whisk. Once fully combined, pour back into the saucepan and cook over a low heat for 6-8 mins. Stir constantly until it reaches a double cream consistency.

2.  Add the chopped chocolate to the bowl you used earlier and place a sieve on top, then pour the cream mixture over the top and leave for 1 min. Whisk until the chocolate is melted and the mixture is fully combined.

3.  Cover the bowl with clingfilm and leave to cool completely, then transfer to an empty tub, secure the lid and freeze for 24 hours. When ready to serve, remove the tub from the freezer and place in the Ninja CREAMi’s outer bowl. Attach the paddle to the bowl’s lid and lock in. Place on the motor base and twist the handle right to raise the platform and lock in place. Select GELATO and leave to process.

4.  Once the processing is complete, use a spoon to create a 4cm-wide hole in the gelato that reaches the bottom of the tub. Add the salted pretzels to this hole, then process again using MIX-IN. Once done, remove the gelato from the tub and serve immediately. Finish with extra pretzel pieces if you wish.