Moose Tracks Ice Cream Recipes

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MOOSE TRACKS ICE CREAM



Moose Tracks Ice Cream image

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

1 egg
2/3 cup sweetened condensed milk
3 tablespoons white 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

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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