Homemade Moose Tracks Ice Cream :

Homemade Moose Tracks Ice Cream :

Ingredients

For the Ice Cream Base:

2 cups (480 ml) heavy cream

1 cup (240 ml) whole milk

¾ cup (150 g) granulated sugar

1 tbsp vanilla extract

A pinch of salt

4 large egg yolks

For the Moose Tracks Mix-ins:

½ cup (120 g) peanut butter (creamy or crunchy)

½ cup (120 ml) chocolate fudge sauce

½ cup (60 g) mini peanut butter cups, chopped

Instructions

1. Make the Ice Cream Base:

In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm (don’t let it boil).

In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm cream mixture into the yolks while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 5–7 minutes).

Remove from heat, strain through a fine mesh sieve to remove any lumps, and stir in the vanilla extract.

Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

2. Churn the Ice Cream:

Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

In the last few minutes of churning, add the chopped mini peanut butter cups.

3. Swirl in the Moose Tracks:

Transfer the churned ice cream to a large bowl or container.

Gently swirl in the peanut butter and chocolate fudge sauce using a spoon or spatula. Create ribbons without fully mixing them.

Add extra peanut butter cups on top if you like more crunch.

4. Freeze the Ice Cream:

Cover the container with a lid or plastic wrap. Freeze for at least 4 hours or overnight for a firmer texture.

Serve and Enjoy!

Scoop into bowls or cones and enjoy the creamy, fudgy, and crunchy delight of your homemade Moose Tracks Ice Cream!