Ingredients
For the Ice Cream Base
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
1 tbsp vanilla extract
A pinch of salt
4 large egg yolks
For the Moose Tracks Mix-ins
½ cup (120g) peanut butter (creamy or crunchy)
½ cup (120ml) chocolate fudge sauce
½ cup (60g) 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 (do not boil).
In a bowl, whisk the egg yolks until smooth. Gradually 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 (5-7 minutes).
Remove from heat, strain through a fine mesh sieve to remove lumps, and stir in vanilla extract. Allow to cool. 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 (20-25 minutes).
In the last few minutes of churning, add the chopped mini peanut butter cups to mix them in evenly.
3. Swirl in the Moose Tracks:
Transfer the churned ice cream to a mixing bowl or container.
Gently swirl in the peanut butter and chocolate fudge sauce with a spoon or spatula, creating ribbons without fully mixing them.
Add extra peanut butter cups for additional crunch, if desired.
4. Freeze the Ice Cream:
Cover the container with a lid or plastic wrap and freeze for at least 4 hours or overnight for a firmer texture.
Serve and Enjoy!
Scoop into bowls or cones and savor every creamy, fudgy, and crunchy bite of your homemade Moose Tracks Ice Cream!
