We asked, and you answered: the Moose and the Dagger took third place in our poll of retired Babcock ice cream flavors. Watch us attempt to re-create this decadent retro classic — and let us know if it looks good enough to eat!
Ingredients
¾ cup cocoa powder, sifted
½ cup granulated sugar
⅓ cup packed dark brown sugar
Pinch of salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract
¾ cup chocolate-covered pretzel pieces
½ cup caramel sauce
Directions
- In a medium bowl, whisk together the cocoa, sugars, and salt.
- Add the milk and whisk until cocoa, sugars, and salt are dissolved.
- Stir in the heavy cream and vanilla. Cover and refrigerate the mixture for one to two hours, or overnight.
- Turn on the ice-cream maker. Pour the chilled mixture into the frozen bowl and churn for 15 minutes.
- When the mixture is thickened but still soft, add in the chocolate-covered pretzel pieces and allow to churn in. You may need to encourage the mixture with a rubber spatula.
- Pour in the caramel sauce and churn until just combined.
- Transfer the frozen mixture to a new container, cover with plastic wrap and a lid, and freeze for at least two hours to allow the ice cream to set.
