Moose Tracks Ice Cream Recipe

Closeup on some moose tracks ice cream with an ice cream scoop.

5 from 1 vote

Moose Tracks Ice Cream Recipe

Moose Tracks Ice Cream is a rich and creamy vanilla ice cream swirled with thick fudge and loaded with peanut butter cups for the perfect balance of sweetness and texture. This indulgent ice cream is one your whole family will love!

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, moose tracks ice cream

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 639kcal

Author Sue Ringsdorf

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 Reeses peanut butter cups - I used the mini peanut butter cups but any will work
1 cup hot fudge sauce - homemade fudge sauce or store-bought

Instructions

**SEE BLOG POST for step-by-step photos and tips on how to use a KitchenAid ice cream bowl attachment. Remember you can use any churner and adjust the quantities as needed.
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.
1 cup hot fudge sauce
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.
When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture - whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt
Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I'm in a hurry. You can also chill overnight if time allows.
Slice the Reese's peanut butter cups in half. Use a knife to slice the mini Reese's peanut butter cups in half.
7.6 oz. extra mini Reeses peanut butter cups
Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it's running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese's peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.
Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)

Notes

You'll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you'll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!
The Reese's cups used are the ones that come unwrapped. They're "extra" mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.
Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Nutrition