Sweet-And-Salty Ice Cream

"Soften 1 pint vanilla, ginger or cinnamon ice cream at
room temperature, about 15 minutes. Transfer to a large bowl;
use a spoon to mash in 1/2 cup chopped gluten free chocolate-
covered pretzels. Cover and freeze until firm. Serve topped
with more gluten free chocolate-covered pretzels."

-Food Network Magazine November 2010