Moose Tracks Ice Cream Recipes
MOOSE TRACKS ICE CREAM
I found this recipe on Domestic Pursuits but I changed it up to my liking. This recipe is absolutely delicious! The fudge ripple recipe is from the Perfect Scoop.
Provided by Roxanne J.R.
Categories Frozen Desserts
Time 1h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 567, Fat 33, SaturatedFat 18.8, Cholesterol 95.8, Sodium 185.4, Carbohydrate 67, Fiber 4.3, Sugar 48.8, Protein 9.7
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- Heat half & half and sugar in a saucepan over medium-low heat. Remove from heat when mixture begins to simmer.
- In a separate bowl, beat two large eggs. Slowly pour half of the cream mixture into the eggs, whisking steadily to temper the eggs. Add the rest of the warmed cream and whisk until well blended.
- Pour the cream mixture back into the saucepan. Stir in the heavy cream and vanilla extract. Cook the cream over medium-low heat, stirring frequently, until thickened, just thick enough to coat the backside of a wooden or metal spoon.
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