This award-winning recipe was created by Brad Berg of Springfield, Ohio — the first-ever MustardFEST cook-off champion!
- In a small bowl, whisk the egg yolks until smooth. Set aside.
- Heat milk, cream and sugar in a medium saucepan and simmer. Remove from heat.
- Whisk about 1/3 of the hot milk mixture into the egg yolks, then slowly add yolk-milk mixture back to the saucepan with the remaining milk mixture.
- Return to medium heat and cook until it thins to coat the back of a spoon (until about 170 degrees Fahrenheit).
- Remove from heat, pour into a bowl and cool to room temperature.
- Cover and chill in the refrigerator for at least four hours.
- Whisk the mustard into the cold mixture and churn according to the ice cream machine instructions.
- Just before the ice cream is done churning, add the pretzels into the ice cream to combine.
- Move ice cream to a freezer-safe container, and freeze for at least six hours.
- Serve with a drizzle of honey and a pretzel stick.