Ice Cream and Sorbets

1. Place egg yolks in a medium bowl and whisk until combined. Set aside.

2. Combine half and half, evaporated milk, condensed milk, cream, 3/4cup of the caramel topping, and salt in a large saucepan. Whisk all ingredients until combined. Place saucepan over medium heat and stir just until steaming - don't bring to boil or it may curdle.

3. Remove saucepan from heat. Gradually pour 1 cup of the mixture into the egg yolks while whisking constantly. Pour egg yolk mixture back into pot and whisk until smooth.

4. Return saucepan to stove and stir over medium heat until mixture forms small bubbles. The mixture should be thick enough to coat the back of a spoon. Do not boil. Remove from heat. Transfer to a heatproof bowl and cool at room temperature for 30 minutes, then cover and refrigerate mixture for 12 hours or overnight until completely chilled.

5. When fully chilled, pour mixture into ice cream maker and process according to manufacturer's instructions until ice cream thickens and holds shape. Mixture will not be hard. Stop the machine and add chopped chocolate-covered pretzels. Churn for about 1 minute, until all pieces are incorporated.

6. Place a third of the mixture into a large plastic container. Drizzle 1/4 cup of the remaining caramel over the ice cream. Add another third of the mixture and drizzle with remaining 1/4 cup caramel. Top with remaining ice cream. Swirl caramel through ice cream with a knife. Cover and freeze for at least 8 hours or overnight. To serve, scoop into small bowls and garnish with whole pretzels if desired.

Source: Hannaford fresh Magazine, May - June 2012