Pretzel Stracciatella Affogato

For the Pretzel Ice Cream:

1. In a Vitamix Commercial blender, add milk, heavy cream, sugar, cream cheese, pretzels, vanilla, and salt. Blend until smooth. 
2. Transfer mixture to an ice cream machine and process according to manufacturer’s instructions, or until a soft serve consistency is achieved.
3. Transfer mixture to a 9-inch baking pan. Fold in melted chocolate until well incorporated. Cover and freeze.

For the Pretzel Brittle:

1. Heat oven to 350°F. 
2. Place pretzels in a large nonreactive container and set aside. 
3. In a saucepan over medium heat, melt butter. Cook until butter begins to bubble. Stir in sugar. Continue cooking until mixture is frothy and bubbling. 
4. Pour mixture over pretzels and toss to evenly coat. 
5. Transfer to a parchment-lined sheet tray and bake 10 minutes, or until golden. Let cool. 
6. Transfer mixture to a food processor and pulse until coarse crumbs are achieved. Transfer to an airtight container and reserve.

For the Chocolate-Covered Pretzels:

1. In a glass bowl set over a double boiler, add chocolate. Melt chocolate until smooth, stirring occasionally. 
2. Remove bowl from heat and stir in pretzels until evenly coated in chocolate. 
3. Arrange pretzels on a parchment-lined sheet tray in a single layer. Refrigerate until set. Transfer pretzels to a work surface and chop into large chunks. 
4. Transfer to an airtight container and refrigerate.

To Assemble and Serve:

1. In a serving bowl, add 2 tablespoons Pretzel Brittle. 
2. Top with 2 scoops Pretzel Ice Cream followed by 1 dollop whipped cream. 
3. Pour espresso around Pretzel Ice Cream. 
4. Garnish with a sprinkle Pretzel Brittle and a few pieces Chocolate-Covered Pretzels.