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Chocolate Pretzel Ice Cream: 2c light whipping or heavy cream, 1c milk, 2/3c choc syrup (add more to make it darker), sugar to taste, ¼ tsp. salt, caramel syrup, SOH Choc Dips, Marble Mix’ins® (we used Rocky Road) 1.In a large bowl, whisk together the first 4 ingred & salt. 2.Place bowl in freezer app. 3 hours, stirring every 30 min to break up ice crystals. When the ice cream is almost fully frozen, gently fold in Choc Pretzels, Marble Mix’ins and caramel syrup; Freeze for another 30 minutes.