Homemade Moose Tracks Ice Cream

Ingredients

• 1 cup heavy cream
• 1 1/2 cups half-and-half
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon kosher salt
• 1/2 cup chocolate fudge sauce
• 3/4 cup mini peanut butter cups

Preparation

1. Heat half & half and sugar in a saucepan over medium-low heat. Remove from heat when mixture begins to simmer.
2. 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.
3. 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.
4. Transfer the cream mixture to a bowl and cover it with plastic wrap, making sure to lightly press the plastic wrap over the top of the cream. Refrigerate for 4 hours or up to 24 hours.
5. Pour the chilled cream mixture into an ice cream maker. Prepare according to the instructions on the ice cream maker.
6. Once the ice cream is frozen, keep the machine running and add the chocolate fudge sauce and the mini peanut butter cups. Churn until the two ingredients are just combined.
7. Transfer ice cream to a glass baking dish or bread pan. Cover again with plastic wrap and freeze until ready to serve.