Cranberry Honey Mustard Ice Cream

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This award-winning recipe was created by Brad Berg of Springfield, Ohio — the first-ever MustardFEST cook-off champion!

  1. In a small bowl, whisk the egg yolks until smooth. Set aside.
  2. Heat milk, cream and sugar in a medium saucepan and simmer. Remove from heat.
  3. 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.
  4. Return to medium heat and cook until it thins to coat the back of a spoon (until about 170 degrees Fahrenheit).
  5. Remove from heat, pour into a bowl and cool to room temperature.
  6. Cover and chill in the refrigerator for at least four hours.
  7. Whisk the mustard into the cold mixture and churn according to the ice cream machine instructions.
  8. Just before the ice cream is done churning, add the pretzels into the ice cream to combine.
  9. Move ice cream to a freezer-safe container, and freeze for at least six hours.
  10. Serve with a drizzle of honey and a pretzel stick.