Ingredients
For the Vanilla Ice Cream Base:
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
1 tsp vanilla extract
4 large egg yolks
For the Peanut Butter Swirl:
½ cup (120g) creamy peanut butter
¼ cup (60ml) heavy cream
1 tbsp powdered sugar (optional, to sweeten)
For the Chocolate Fudge:
½ cup (90g) semi-sweet chocolate chips
¼ cup (60ml) heavy cream
1 tbsp butter
For the Moose Tracks Add-ins:
½ cup (80g) mini peanut butter cups, chopped (or regular peanut butter cups, chopped into small pieces)
Instructions
Make the Vanilla Ice Cream Base:
In a medium saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over medium heat, stirring occasionally until the sugar has dissolved and the mixture is hot (but not boiling).
In a separate bowl, whisk the egg yolks until smooth. Gradually add about 1 cup of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.
Slowly pour the egg mixture back into the saucepan with the rest of the cream, stirring constantly.
Cook over low heat, stirring continuously, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
Remove from heat and stir in the vanilla extract.
Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight to chill completely.
Prepare the Peanut Butter Swirl:
In a small saucepan, heat the peanut butter and heavy cream over low heat until smooth and combined.
Add powdered sugar if you’d like a sweeter swirl. Stir until smooth, then remove from heat and let it cool to room temperature.
Make the Chocolate Fudge:
In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, and butter. Microwave in 20-second intervals, stirring between each, until the mixture is smooth and glossy.
Let the chocolate fudge cool slightly before using.
Churn the Ice Cream:
Once the vanilla ice cream base has chil
