Moose Tracks Ice Cream

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 1 egg
• 2/3 cup sweetened condensed milk
• 3 tablespoons sugar
• 3 tablespoons brown sugar, not packed
• 1 cup heavy whipping cream
• 1 1/2 cups half-and-half
• 1/2 cup milk
• 1/8 teaspoon salt
• 1 1/2 tablespoons vanilla extract
• 20 miniature peanut butter cups (chopped)
• 4 ounces semisweet chocolate (chopped)
• 1 -2 cup fudge, ripple (see recipe below)
• 1/2 cup sugar
• 1/3 cup light corn syrup
• 1/2 cup water
• 6 tablespoons unsweetened dutch cocoa
• 1/2 teaspoon vanilla extract

Recipe

• 1 pour half and half into small saucepan and heat, stirring occasionally, until steam rises. remove from heat.
• 2 in a separate bowl, use a whisk or electric mixer to beat egg sweetened condensed milk and sugar together.
• 3 beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
• 4 cook over medium-low heat, stirring almost constantly. continue until the mixture reached 170-180 degrees or is slightly thickened.
• 5 do not bring the mixture to a boil.
• 6 pour the mixture into a separate bowl and stir in the cream, milk, vanilla extract and salt.
• 7 chill the mixture for several hours (overnight is even better).
• 8 you can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
• 9 freeze in ice cream maker according to manufacturer's directions.
• 10 once the ice cream is done, gently fold in the reese's peanut butter cup and chocolate chunks using a rubber spatula.
• 11 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.
• 12 allow ice cream to cure in freezer and attain desired hardness.
• 13 recipe for fudge ripple below.
• 14 combine sugar, corn syrup, water and cocoa powder in a medium sauce pan and whisk until well-combined.
• 15 heat over medium heat. whisk constantly until it comes to a low boil.
• 16 continue to cook for one minute, whisking constantly.
• 17 remove from heat and stir in vanilla.
• 18 chill thoroughly in refrigerator before using.
• 19 fudge ripple, if covered and refrigerated, can be stored for up to 2 weeks.
• 20 fudge ripple recipe.