Homemade Ice Cream with Peanut Butter, Salted Caramel, and Pretzels

In a medium-sized pot with a thick bottom, combine 500 ml of heavy cream (36%) and 250 ml of whole milk. Heat over medium heat, stirring occasionally with a wooden spoon to prevent sticking. Your goal is to bring the mixture to a point where it is very hot and small bubbles begin to form at the edges. Do not let it boil! Once you reach this state, remove the pot from the heat.

In a large, heatproof bowl, place 6 egg yolks and 150g of sugar. Using a hand whisk or mixer on medium speed, beat the ingredients for about 2-3 minutes. The mixture should become noticeably lighter (pale yellow), thick, and fluffy. When you lift the whisk, it should leave a clear, slowly disappearing ribbon on the surface. This process is called aeration.

Now we will perform the most important step - tempering the yolks. Very slowly, in a thin stream, start pouring the hot mixture of milk and cream into the bowl with the beaten yolks, while continuously and vigorously whisking. At first, pour in only about half a cup of the liquid. Once the ingredients are combined, continue adding the rest of the liquid, still slowly and constantly mixing. This way, the yolks will gradually warm up instead of curdling and turning into scrambled eggs.

Pour the entire combined mixture back into the pot. Set the pot over low or medium-low heat and cook, stirring constantly with a wooden spoon or silicone spatula, scraping the bottom and sides of the pot. Cook for about 5-8 minutes, until the base thickens slightly and coats the back of the spoon. To check this, dip the spoon into the mixture, remove it, and run your finger along the back. If a clean line remains, the base is ready. Do not let it boil!

Immediately after removing from heat, strain the hot base through a fine sieve into a clean bowl. This will remove any lumps and ensure a perfectly smooth consistency. To the hot, strained base, add 250g of peanut butter, 1 teaspoon of vanilla extract, and a pinch (1g) of salt. Whisk until the peanut butter is completely melted and combined with the base, creating a uniform, smooth cream.

Cover the bowl with the ice base with plastic wrap, making sure the wrap touches the surface of the liquid directly - this will prevent a skin from forming. Place the bowl in the refrigerator for at least 4 hours, preferably overnight. The base must be completely cold (below 4°C) before starting to churn the ice cream. This is a key step for achieving a creamy texture.

While the ice base is cooling, prepare the caramel. In a saucepan with a thick, light bottom, place 200g of sugar and 60ml of water. Heat over medium heat, stirring only until the sugar dissolves. Once the syrup starts to boil, stop stirring and just watch. Cook for about 8-12 minutes, until the syrup takes on a deep amber color. You can gently swirl the saucepan to ensure an even color.

When the caramel reaches the desired color, immediately remove it from the heat. Carefully add 80g of diced butter and stir vigorously until it melts. Note, the mixture will bubble and splatter! Then very slowly, in a thin stream, pour in 120 ml of heavy cream while continuously stirring. The mixture will foam up again. Stir until you achieve a smooth sauce. Finally, mix in 1 teaspoon (5g) of sea salt.

Pour the finished salted caramel into a heatproof jar or bowl. Leave it to cool completely to room temperature. Before using it in ice cream, the caramel must be cold; otherwise, it will melt the churned ice cream.

When the ice cream base is perfectly chilled, prepare the ice cream maker according to the manufacturer's instructions (usually this requires freezing the bowl beforehand). Pour the cold base into the running machine and churn the ice cream for about 20-30 minutes. The ice cream is ready when it reaches the consistency of thick, soft cream (known as soft-serve).

In the meantime, prepare the toppings. Place the salty pretzels (100g) in a ziplock bag and gently crush them with a rolling pin or a pestle. We want to achieve irregular pieces, not dust. Also prepare the cooled salted caramel. Spread 1/3 of the swirled ice cream at the bottom of a freezer-safe container (about 1.5 liters). Drizzle with a few tablespoons of caramel and sprinkle with 1/3 of the crushed pretzels. Repeat this process two more times to create three layers. Finally, you can gently swirl everything with a knife or stick to create a 'marble' effect.

Cover the container with ice cream. You can also place a piece of parchment paper on the surface of the ice cream to prevent ice crystals from forming. Put the ice cream in the freezer for at least 4-6 hours, preferably overnight, to fully firm up and achieve the perfect consistency for scooping.