Name: Moose Tracks Ice Cream Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 6 h
Cuisine: American
Ingredients: 2 cups whole milk; 4 large egg yolks; 1 cup granulated sugar; 2 cups heavy cream; 1-2 tablespoons vanilla extract; A pinch of salt; 7.6 oz extra mini Reese’s peanut butter cups, sliced in half; 1 cup hot fudge sauce (homemade or store-bought); Butter (amount to melt, approx. 2 tablespoons); Chopped chocolate (approx. 4 oz semisweet or bittersweet); Granulated sugar (amount included in ice cream sugar total; approx. 1/2 cup for fudge part); Evaporated milk (about 1/2 cup); Vanilla extract (1 teaspoon); A pinch of salt

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Introduction

Moose Tracks Ice Cream is a rich and creamy treat featuring a classic vanilla base swirled with decadent hot fudge and chunks of peanut butter cups. This homemade version lets you enjoy the beloved flavor right from your freezer with simple ingredients and straightforward steps.

The image shows a close top view of a metal container filled with creamy vanilla ice cream mixed with swirls of chocolate and chunks of chocolate pieces, creating a marbled effect with colors of pale yellow, light brown, and dark brown. There are three large scoops of this ice cream placed on top, with a black ice cream scoop partially inside the container. The ice cream has a soft, slightly melting texture, overflowing around the edges. The container sits on a white marbled surface, with a piece of brown cloth partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar
2 cups heavy cream
1-2 tablespoons vanilla extract
A pinch of salt
7.6 oz. extra mini Reese’s peanut butter cups
1 cup hot fudge sauce (homemade or store-bought)

Instructions

Step 1: Make the hot fudge sauce. In a saucepan, melt butter, then add chopped chocolate and stir until melted. Add granulated sugar and evaporated milk, then simmer on low for five minutes. Remove from heat and stir in vanilla extract and a pinch of salt. Pour into a container and set aside.
Step 2: Temper the eggs. Whisk together the egg yolks and 1/4 cup sugar in a bowl. Heat the milk in a saucepan over medium heat until it reaches 165°F without boiling. Gradually pour half a cup of the hot milk into the egg mixture, whisking constantly. Pour the egg mixture back into the saucepan with the remaining sugar and cook, stirring frequently, until it thickens and coats the back of a spoon at 165°F. Remove from heat and let cool slightly.
Step 3: Strain the egg mixture through a fine mesh sieve or cheesecloth into a large bowl to remove any lumps for a smooth base.
Step 4: Combine the ice cream base. Add the heavy cream, vanilla extract, and a pinch of salt to the tempered eggs. Whisk until well mixed.
Step 5: Chill the mixture in the refrigerator for several hours or until very cold. You can also chill it overnight or use the freezer for a quicker chill.
Step 6: Slice the mini Reese’s peanut butter cups in half using a knife.
Step 7: Churn the ice cream base in your ice cream maker according to the manufacturer’s instructions. Pour the chilled mixture into the machine while running and churn for 20 to 30 minutes until thickened and the machine slows down.
Step 8: Layer the ice cream with fudge and peanut butter cups. Transfer half of the churned ice cream to an airtight container, then gently swirl in half of the hot fudge sauce and half of the peanut butter cups. Add the remaining ice cream, fudge, and peanut butter cups, and gently fold to combine.
Step 9: Freeze the ice cream for several hours to firm up before serving.
Step 10: Serve in bowls, cones, or between cookies, adding extra fudge or peanut butter cups if desired.

Tips & Variations

Use a thermometer to monitor temperatures closely for smooth custard without curdling.
Substitute peanut butter cups with your favorite chopped candy for a personalized twist.
Homemade hot fudge enhances flavor, but store-bought works well for convenience.
For a dairy-free option, try coconut milk and coconut cream instead of whole milk and heavy cream.

Storage

Store Moose Tracks Ice Cream in an airtight container in the freezer for up to two weeks. Let it sit at room temperature for 5-10 minutes before scooping to soften slightly. Avoid refreezing melted ice cream to maintain texture.

How to Serve

A tall ice cream cone with two large scoops stacked on top, the ice cream is creamy with light beige color mixed with swirls and chunks of chocolate and caramel; the cone is a light golden brown waffle cone with a crisp texture and grid pattern. The cone is held upright by a black metal stand, set against a background of a white marbled texture with a blurred soft brown cloth and a container of similar ice cream visible in the background. The lighting is natural and soft, enhancing the creamy texture of the ice cream and the crispy detail of the cone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ice cream without an ice cream maker?

Yes, you can use a no-churn method by whipping heavy cream until stiff peaks form and folding it into the custard base before mixing in the fudge and peanut butter cups. Freeze in a container, stirring every 30 minutes until firm.

How can I prevent ice crystals in homemade ice cream?

Chill the ice cream base thoroughly before churning and store it in a tightly sealed container. Also, avoid leaving the ice cream at room temperature for too long before refreezing.