Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is steaming but not boiling. Remove from heat.2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon salt
- In a separate heatproof bowl set over a saucepan of simmering water (or microwave in short bursts), melt the roughly chopped bittersweet or semi-sweet chocolate with the unsalted butter. Stir until smooth and glossy.6 ounces good quality bittersweet or semi-sweet chocolate, roughly chopped, 2 tablespoons unsalted butter
- Pour the melted chocolate mixture into the warm cream mixture. Whisk until thoroughly combined and the chocolate is fully incorporated, creating a smooth and luscious base.
- Stir in the mini chocolate chips or chopped chocolate chunks and the optional chopped roasted peanuts or pecans.½ cup mini chocolate chips or chopped chocolate chunks, ½ cup chopped roasted peanuts or pecans
- Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This typically takes about 20-30 minutes.
- During the last few minutes of churning, or once the ice cream is churned, gently drizzle in the peanut butter sauce. Allow it to swirl naturally through the ice cream, creating those signature "Moose Tracks." Avoid overmixing to maintain distinct ribbons of sauce.½ cup peanut butter sauce
- Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm enough to scoop.
Notes
To store Homemade Moose Tracks Ice Cream, ensure it's kept in an airtight container. Press parchment paper onto the surface before sealing to prevent ice crystals. Properly stored, it keeps well for 2-3 weeks. If too hard, let it sit at room temperature for 5-10 minutes before scooping.
