Moose Tracks Ice Cream

Recipe by Roxanne J.R.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pour half and half into small saucepan and heat, stirring occasionally, until steam rises. Remove from heat.
  • In a separate bowl, use a whisk or electric mixer to beat egg sweetened condensed milk and sugar together.
  • Beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
  • Cook over medium-low heat, stirring almost constantly. Continue until the mixture reached 170-180 degrees or is slightly thickened.
  • Do not bring the mixture to a boil.
  • Pour the mixture into a separate bowl and stir in the cream, milk, vanilla extract and salt.
  • Chill the mixture for several hours (overnight is even better).
  • You can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
  • Freeze in ice cream maker according to manufacturer's directions.
  • Once the ice cream is done, gently fold in the Reese's Peanut Butter cup and chocolate chunks using a rubber spatula.
  • Transfer the ice cream to a storage container, alternating layers of ice cream with general drizzles of fudge ripple. Do not mix the ice cream and the ripple, as it will become muddied.
  • Allow ice cream to cure in freezer and attain desired hardness.
  • RECIPE FOR FUDGE RIPPLE BELOW.
  • Combine sugar, corn syrup, water and cocoa powder in a medium sauce pan and whisk until well-combined.
  • Heat over medium heat. Whisk constantly until it comes to a low boil.
  • Continue to cook for one minute, whisking constantly.
  • Remove from heat and stir in vanilla.
  • Chill thoroughly in refrigerator before using.
  • Fudge ripple, if covered and refrigerated, can be stored for up to 2 weeks.
  • FUDGE RIPPLE RECIPE.
Advertisement