Salted pretzel- crunchy peanut butter ice cream

Serves: 1 quart

2 c. Heavy cream
2 c. Whole milk
1/2 c. Fine sugar
2 tsp. Vanilla bean paste
1/4 tsp. Sea salt
1/2 c. Fugde sauce
3/4 c. Crushed thin pretzels
1/3 c. Crunchy peanut butter

Directions:

1. Following your ice Cream maker manual attachment bowl in the freezer for at least 15 hours before use.

2. In a large bowl, whisk together cream, milk, sugar and vanilla bean paste. Mix well until all the sugar is dissolved.
3. Placing the mixture into your Ice Cream Maker Attachment bowl and churn for about 25 minutes or until it is soft serve consistencies.

4. While the ice cream is churning, mix together the fudge sauce, salt and crushed pretzels in a small bowl. Set aside until ice cream is churned.

5. Once ice cream is churned, place in a freezer safe container. Gently mix in pretzel mixture and peanut butter and swirl around.
Freeze the mixture for a few hours before serving. Garnish with extra Fudge sauce, pretzels and peanut butter, and sprinkles.