either scoop it into a freezer safe container, stirring in or adding to the top the chopped chocolate and broken pretzel bits or add all the ice cream to a pie crust. To assemble the pie: When the ice cream has finished churning. Once the mixture has cooled, add it to the ice cream machine, and follow the manufacturer's directions. Let cool a bit and cover the custard directly on the surface with plastic wrap. Pour the mix through the fine mesh strainer into the awaiting small bowl in the ice bath. Remove the saucepan from the heat, add the heavy cream, stirring to combine. Add the egg mixture to the warmed milk in the saucepan, turn the heat to medium, and stir constantly until the mix turns thicker than a pudding. Refrigerate uncovered about 8 hours or until set. Fold the whipped cream into the cooled chocolate mixture. Beat whipping/heavy cream in chilled medium bowl until soft peaks form. Add more milk, whisk, more milk, until the egg mixture has warmed. Set the chocolate-marshmallow mixture aside to cool until barely warm to the touch, about 30 minutes. Temper the egg mixture with the warmed milk by adding a little milk and whisking constantly.

Don't do this ahead of time or the sugar will burn the eggs. Whisk briskly until the sugars are combined and the mixture turns a pale yellow. Once small bubbles start forming on the edges of the milk, combine the eggs, egg yolk, and sugars. Add a little water to the large bowl (this makes the ice bath colder). Prepare an ice bath by setting a small bowl into a larger one and fill the larger bowl with ice. Pour the infused pretzel milk through a fine mesh strainer into a saucepan, making sure to squeeze out as much milk as possible from the pretzels. Let this mixture soak for about an hour and a half total. Once they've soaked through, break the pretzels up. Salted Pretzel Ice Cream Pour the milk into a small bowl and add the preztels, giving a quick stir and press to make sure they're coated in milk. If you notice gaps in the pie crust after removing it from the oven, let it cool slightly then mush the crumbs back to fill. Garnish with additional whipped topping and grated chocolate, if desired. Refrigerate the pie for 4 hours or until set. Lightly but purposefully press the crumbs into a pie dish and bake for about 15 minutes. (Mixture will be thick.) Gently stir in whipped topping. Drizzle the melted butter over the crumbs and pulse a few times to thoroughly combine. Pulse the cake a few times until the chunks are mostly broken down into crumbs. More than 2 cups is fine but don't go overboard. Cut up chocolate cake (sans frosting) into chunks workable for a food processor and add them to the bowl. Chocolate Cake Crumb Pie Crust Preheat the oven to 350° F (176° C).

Chocolate crumb pie crust