Moose Tracks Ice Cream Cake Recipes

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.

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.