Homemade Moose Tracks Ice Cream 🍦🥜🍫
Ingredients:
2 cups (480ml) heavy cream 🥛
1 cup (240ml) whole milk 🥛
3/4 cup (150g) granulated sugar 🍬
1 tbsp vanilla extract 🌿
A pinch of salt 🧂
4 large egg yolks 🥚
1/2 cup (120g) peanut butter (creamy or crunchy) 🥜
1/2 cup (120ml) chocolate fudge sauce 🍫
1/2 cup (60g) mini peanut butter cups, chopped 🍬
Directions:
1. Let's start by making the ice cream base! In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat it over medium heat while stirring until all the sugar dissolves and the mixture is warm (but don’t let it boil!).
2. In a separate bowl, whisk the egg yolks until they’re smooth. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper the eggs—it’s a crucial step!
3. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens slightly and coats the back of a spoon (this should take about 5-7 minutes).
4. Remove it from the heat, strain through a fine mesh sieve to remove any lumps, and stir in the vanilla extract. Let it cool, then cover and refrigerate for at least 4 hours or overnight for the best results.
5. Time to churn! Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions (this usually takes about 20-25 minutes). In the last few minutes of churning, toss in the chopped mini peanut butter cups to mix them in evenly.
6. Now for the fun part—swirling in the Moose Tracks! Transfer the churned ice cream to a mixing bowl or container and gently swirl in the peanut butter and chocolate fudge sauce with a spoon or spatula, creating delicious ribbons without fully mixing them. Feel free to add extra peanut butter cups for that extra crunch!
7. Finally, cover the container with a lid or plastic wrap and freeze for at least 4 hours or overnight for a firmer texture.
Enjoy every creamy, fudgy, and crunchy bite of your homemade Moose Tracks Ice Cream!