I’ve professed my love of donuts, in an earlier post. I go crazy for donuts. But, I go easily as crazy for ice cream. That stereotype of girls watching their soaps while eating ice cream is no stereotype with me. That’s considered a good day for me. I do admit though, I’ve become a slight ice cream snob. Ice cream is fine if you buy it from your local supermarket. It’s divine if you make it yourself. Homemade ice cream has converted me and I’m sticking with it for the long haul. One of my absolute favorite ice cream recipes is known as Moose Tracks. I’m sure these are available all over the country. It’s vanilla ice cream with fudge swirls and peanut butter cups. YUM! You can’t go wrong with these flavor combinations. So since I usually make ice cream at home, I decided to try to replicate the famous Moose Tracks ice cream. It was so good. I was in peanut butter and chocolate heaven. I’ll say this…it’s the quickest I’ve finished my quart of ice cream.

Ice cream is not rocket science. There are basically two forms of ice cream. One is the French style. This is the typical ice cream made from a custard base, which of course, has eggs in it. The other is called the Philly style. This one has no custard base, which of course, means no eggs in it. I’ll admit I was leary of this method, because I was used to the French style, which I’ve been using for many years. When I finally tried it, I was hooked. Specifically, I tried Jeni’s Ice Cream’s recipe. She uses cream cheese in her recipe. At first, this put me off, but then I thought about it. Heavy cream in America is typically around 36% butterfat. The higher the butterfat, the creamier the ice cream. Cream and Milk are mostly water, so to make up for this deficiency, we need to add milk solids. Many people add milk powder, but cream cheese does the job fabulously as well.

Recipe video tutorial below. Don’t forget to subscribe for more great recipe video tutorials. Full written recipe down below:

To start, set 1/4 cup of milk to the side. Combine the remaining milk, sugar, corn syrup, salt, vanilla bean, vanilla extract and heavy cream in a saucepan.

Over medium-high heat, bring to a boil and cook for four minutes, whisking occasionally.

Mix the cornstarch and 1/4 cup of milk.

Add in the slurry and cook for two more minutes, whisking occasionally.

Take off the heat. Take 1/4 cup of the hot milk/cream mixture and add it to the cream cheese. Whisk until smooth. Add in the cream cheese mixture back into the hot milk mixture and whisk.

Get an ice bath ready.

Pour the ice cream mixture through a sieve into a gallon sized plastic storage bag. Seal it up really well and submerge it into the ice bath. Let it cool for 1-2 hours.

While it’s cooling, dice up the peanut butter cups into small pieces. Warm some hot fudge up as well.

Put the container that you’ll be pouring your ice cream mixture into in the freezer for about 15 minutes.

When the mixture is properly cooled, take your ice cream machine and pour the mixture into the cooling base.

Let it swirl for about 15 minutes.

Once it’s done, remove your container from the freezer. Move your ice cream into a regular container to mix the add ins. Add in the peanut butter cups and fold. Put three tablespoons of the warm fudge and swirl with a butter knife. Pour this mixture into the container that was in the freezer.

Place in freezer for anywhere from 3 hours to 24 hours. Homemade ice cream can last up to a week, but I recommend eating it in the first three days.