Moose Tracks Ice Cream Food

MOOSE TRACKS ICE CREAM

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.

MOOSE TRACKS ICE CREAM CAKE

Steps:

• Place peanut butter cookies in a food processor and pulse until crumbs are formed. Mix butter with crumbs. Press crumbs into the bottom of a 9-inch springform pan to form a crust.
• Heat hot fudge in the microwave for 30 seconds or until runny. Spread a thin layer of fudge over the crust. Place the pan in the freezer for one hour, or until fudge is set.
• Allow ice cream to soften at room temperature. Put softened ice cream in the pan on top of the fudge and crust. Press to shape in pan and return to freezer for an hour. Remove from freezer and top with remaining fudge (may need to reheat in microwave) and chopped Reese's peanut butter cups. Cover and freeze until solid.

CAMEL TRACKS ICE CREAM

Steps:

• Combine the first 3 ingredients in a microwave safe bowl.
• Microwave on HIGH for approximately 7 minutes, until almost boiling Lightly beat the yolks in a small bowl.
• Whisk while gradually adding 1 cup of the hot mixture into the yolks.
• Whisk the yolks back into the hot mixture.
• Microwave on HIGH for an additional 1-2 minutes.
• Whisk the mixture every 30 seconds while cooking.
• NOTE: be very careful, if overcooked this mixture will turn into scrambled eggs!
• To check if the custard is sufficiently cooked, dip a spoon into the custard.
• Draw your finger across the back of the spoon, you should see the path of your finger drawn through the custard.
• Mix the vanilla and coffee into the custard (you can dissolve the coffee in a small amount of boiling water).
• Chill the custard well.
• Freeze the chilled custard in an ice cream maker, following the manufacturer's recommendations.
• Add the chunks of Reese's Squares or peanut butter cups during final 2 minutes of freezing.