Homemade Moose Tracks Ice Cream

This homemade moose tracks ice cream is the perfect ice cream for all the chocolate peanut butter lovers out there. This vanilla ice cream is packed full of hot fudge sauce and chopped peanut butter cups. Candy lovers rejoice this ice cream was made for you!

Today’s post is brought to you by great west coast friend Heather from Farmgirl Gourmet. Heather and I “met” on Twitter and have not stopped talking since! I’m so grateful that she decided to join us today. Also, I know she had to have made this ice cream with me in mind…chocolate peanut butter cups…yes, please!

When I received the email that my sweet friend Brandy was having an Ice Cream Social here at Nutmeg Nanny, I knew I had to participate.  After all, I do love me some ice cream and I definitely love Brandy (the hostess not the libation).

I flip-flopped between making Homemade Moose Tracks and Huckleberry Coconut Ice Cream.  As you can see, the moose tracks won the battle.  The vanilla bean base is so versatile that you can add whatever you’d like to it and it will flip your skirt!  Toss in mini peanut butter cups and some fudge ripple…and you have Homemade Moose Tracks.  Easy and incredibly delish!

Many thanks to Miss Brandy for having me on her blog today.  You are the bomb sister!

Looking for more delicious ice cream recipes? Try my Raspberry Chocolate Chip Ice CreamApple Butter Gingersnap Ice CreamNo Churn Cherry Amaretto Ice CreamPeanut Butter Oreo Ice Cream or my Bourbon Vanilla Ice Cream. Also, be sure to try out some of my blogger friends delicious ice cream recipes – strawberry shortcake ice cream sandwiches, Irish whiskey ice cream with salted caramel or this easy blackberry ice cream

You can also find Heather on Facebook, Twitter and Pinterest!

Homemade Moose Tracks Ice Cream

This homemade moose tracks ice cream is the perfect ice cream for all the chocolate peanut butter lovers out there. This vanilla ice cream is packed full of hot fudge sauce and chopped peanut butter cups. Candy lovers rejoice this ice cream was made for you!

Yield: about 1 quart

Prep Time: 40 minutes plus overnight cooling

Cook Time: 20 minutes

Total Time: 60 minutes plus overnight cooling

Ingredients:

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

Directions:

In a saucepan over medium-low heat, stir together the half & half and sugar. When it begins to simmer, remove from the heat.

Whisk the eggs in a medium bowl. Temper the eggs by slowly whisking in half of the the warm half & half mixture. Make sure to whisk quickly or the eggs will scramble. Add the remaining milk mixture and whisk to combine.

Pour the egg & milk mixture back into the saucepan and stir in the heavy cream.

Split the vanilla bean lengthwise and scrape out the seeds and add to the cream mixture and toss in the vanilla bean pod. Cook over medium-low heat until the cream coats the back of a metal spoon.

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. Refrigerate for 2-3 hours or overnight.

Remove the vanilla bean and pour mixture into an ice cream maker and freeze according to the manufacturers instructions.

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. Remove the ice cream to a glass loaf pan and place in the freezer to continue to harden, or serve immediately.