Homemade Moose Tracks Ice Cream

There’s nothing quite like my homemade Moose Tracks Ice Cream to chase away the heat of a summer day. The first time I made this creamy, dreamy dessert, I was trying to replicate a childhood favorite. Each bite takes me back to those hot afternoons at the ice cream parlor, where the rich flavors of chocolate and peanut butter would swirl together in a blissful union. It’s a treat that makes any gathering feel special, and, let me tell you, it’s surprisingly easy to whip up at home. With the wonderful blend of half & half, heavy cream, and lovingly added mini peanut butter cups, every scoop is a celebration of summer. I can’t think of a better way to enjoy the warmth than indulging in this delightful ice cream.

Homemade Moose Tracks Ice Cream Shopping List

Gathering the right ingredients is crucial for making delicious ice cream. In this case, the key players are the half & half and heavy cream, which create a rich and creamy base, while the fudge sauce and mini peanut butter cups bring in the signature flavors that make this dessert unforgettable.

• 1-1/2 cups half & half – This creamy base is essential for a smooth texture.
• 1 cup sugar – Adds sweetness and balances the richness of the cream.
• 2 eggs, beaten – Helps to thicken and enrich the ice cream mixture.
• 1 cup heavy cream – Gives the ice cream its luscious and creamy consistency.
• 1 vanilla bean or 2 teaspoons vanilla bean paste – For an aromatic and flavorful base.
• 1/3 cup fudge sauce, of choice – Adds a rich chocolate swirl throughout.
• 1/2 cup mini peanut butter cups – The perfect crunchy addition to the creamy goodness.

The Process for Making Homemade Moose Tracks Ice Cream

Making your own ice cream at home is simpler than you might think! With just a few steps, you’ll have a batch of Homemade Moose Tracks Ice Cream that rivals any shop. Let’s dive into the process!

1. In a saucepan over medium-low heat, stir together the half & half and sugar. Watch closely as the mixture warms; when it begins to simmer, remove it from the heat to prevent scorching.
2. Whisk the eggs in a medium bowl. To temper the eggs, slowly whisk in half of the warm half & half mixture. It’s crucial to whisk quickly to avoid scrambling – you want a smooth consistency.
3. Add the remaining warm half & half mixture to the egg mixture, whisking to combine thoroughly.
4. Pour the combined egg and milk mixture back into the saucepan and stir in the heavy cream. This will enrich the mixture even further.
5. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream mixture for maximum flavor.
6. Cook over medium-low heat, stirring constantly until the cream coats the back of a metal spoon. This indicates that the custard is thickened and ready.
7. Pour the mixture into a medium-sized bowl and cover it with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.
8. Refrigerate for 2 to 3 hours, or overnight for the best results. Chilling is key to achieving that creamy texture.
9. Remove the vanilla bean pod before pouring the mixture into an ice cream maker. Freeze according to the manufacturer’s instructions. This is where the magic happens!
10. Once the ice cream is nearly frozen, drizzle in the fudge sauce while the ice cream maker is running. This creates beautiful chocolate ribbons throughout.
11. Add the mini peanut butter cups and let it churn a few more times to incorporate them into the ice cream.
12. Transfer the ice cream to a glass loaf pan and place it in the freezer to continue hardening, or serve immediately for a soft-serve texture.

Recipe Notes about Homemade Moose Tracks Ice Cream

Making ice cream can be an adventure, and there are a few tips I’ve picked up along the way. Here’s how to make the most of your Homemade Moose Tracks Ice Cream.

• Storage: Store any leftovers in an airtight container in the freezer for up to two weeks.
• Freezing: Make sure the ice cream is fully frozen before serving for the best texture.
• Pairing: This ice cream pairs wonderfully with fresh fruits like strawberries or bananas.
• Variety: Experiment with different mix-ins like crushed cookies or other candies for a unique twist.
• Serving size: Keep in mind that ice cream can expand while freezing, so don’t fill containers to the brim.

How to Serve Homemade Moose Tracks Ice Cream

Serving Homemade Moose Tracks Ice Cream is as much about the presentation as it is about the flavor! Here are some delightful ideas to elevate your serving experience:

• In a cone: Scoop generous portions into waffle cones for a classic treat that’s always a hit.
• In a sundae: Top your ice cream with whipped cream, more fudge sauce, and a cherry for a decadent sundae.
• On a pie: Use it as a topping for pie, especially chocolate or peanut butter varieties, to create an indulgent dessert.
• As a sandwich: Make ice cream sandwiches by placing scoops between two cookies. Kids love this fun twist!
• Chilled drinks: Blend it into milkshakes or floats for a refreshing summer drink.
• Flavor pairings: Serve alongside fresh berries or a slice of cake for an elegant dessert option at gatherings.
• Keep it fresh: Serve immediately after making for a soft, creamy experience or allow to harden for a firmer texture.

FAQ

Conclusion

Homemade Moose Tracks Ice Cream is a delightful treat that captures the essence of summer in every bite. It combines the sweetness of fudge with the richness of peanut butter cups, making it a perfect dessert for any occasion. I encourage you to try making this ice cream at home; it’s not just satisfying but also brings back nostalgic memories. Enjoy the process and the delicious results!

Homemade Moose Tracks Ice Cream

The ultimate comfort food for warm weather, Homemade Moose Tracks Ice Cream combines creamy, dreamy layers of fudge and crunchy peanut butter cups in a delicious treat. Perfect for summer gatherings or a simple night at home, indulge in this easy, crowd-pleasing recipe tonight!

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1-1/2 cups half & half
• 1 cup sugar
• 2 eggs eggs beaten
• 1 cup heavy cream
• 1 vanilla bean vanilla bean or 2 teaspoons vanilla bean paste
• 1/3 cup fudge sauce of choice
• 1/2 cup mini peanut butter cups

Equipment

• Saucepan
• Wooden Spoon
• Whisk
• Mixing Bowl
• Frying Pan

Method

 

1. In a saucepan over medium-low heat, stir together the half & half and sugar. When it begins to simmer, remove from the heat.
2. Whisk the eggs in a medium bowl. Temper the eggs by slowly whisking in half of the warm half & half mixture. Make sure to whisk quickly or the eggs will scramble. Add the remaining milk mixture and whisk to combine.
3. Pour the egg & milk mixture back into the saucepan and stir in the heavy cream.
4. Split the vanilla bean lengthwise and scrape out the seeds and add to the cream mixture and toss in the vanilla bean pod.
5. Cook over medium-low heat until the cream coats the back of a metal spoon.
6. Pour into a medium sized bowl and cover with plastic wrap. Make sure the plastic wrap is touching the surface of the cream or a skin will form.
7. Refrigerate for 2-3 hours or overnight.
8. Remove the vanilla bean and pour mixture into an ice cream maker and freeze according to the manufacturer's instructions.
9. When the ice cream is frozen, drizzle in the fudge sauce with the ice cream maker running. Add the peanut butter cups and let it churn a few times to incorporate.
10. Remove the ice cream to a glass loaf pan and place in the freezer to continue to harden, or serve immediately.

Notes

Extra tips or suggestions here.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!