Moose Trax

Updated at: Thu, 17 Aug 2023 00:23:23 GMT

Step 1

This is a standard vanilla base. Heat the cream, milk, and sugar in a medium pan over medium to medium-high heat. Stir frequently with a wooden spoon.

Step 2

While mixture is heating, briefly whisk the egg yolks in a medium bowl.

Step 3

Temper the eggs: When the base starts to steam, remove from heat. Slowly drizzle about one cup of the base to the egg yolks, whisking the yolks constantly. Then, slowly add the egg mixture back to the base, whisking the base constantly.

Step 4

Heat the base over medium heat, stirring constantly with a wooden spoon, until it reaches 170°F, or until the custard starts to stick to the back of the wooden spoon. This typically takes 4-5 minutes.

Step 5

Remove from heat. If using vanilla beans, scrape the seeds from the vanilla beans into the custard. Stir the seeds into the custard.

Step 6

Pour the base through a fine stainless steel strainer into a metal bowl set in an ice bath. Stir in vanilla extract if not using beans. Allow the mixture to cool before chilling in the refrigerator.

Step 7

Chop Reese's peanut butter cups as desired (roughly the size of large marbles or hazelnuts). Bunnies can be cut into 2-3 pieces each.

Step 8

Place chopped peanut butter cups in a bowl, and place the bowl in the freezer to chill. Also, prepare two 1-qt ice cream containers and chill in the freezer.

Step 9

Heat the cream, butter, and sugars on low, stirring to dissolve sugars. Heat to a boil.

Step 10

Remove from heat and allow to sit for three minutes.

Step 11

Add the chocolate chips and stir until smooth.

Step 12

Stir in the vanilla extract and salt.

Step 13

Freeze the custard base in the ice cream machine.

Step 14

While freezing the custard, the Reese's and the ice cream storage containers should be chilling in the freezer, as described above. Also, the fudge swirl should cool to room temperature.

Step 15

When the custard is ready, transfer to storage containers, adding fudge and Reese's chunks in layers. It helps to do this in two containers at once, as the mix will be more consistent. To swirl (optional) run a knife back and forth through the filled containers once or twice.

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