Saturday, July 27, 2013

Home Made Moose Tracks Ice Cream

My former college roomie gives the most perfect gifts.  It's like she looks into your brain for what you want and pulls out the perfect thing.  In college, she made me this double sided fleece throw blanket that was extra long so it fit our dorm beds.  Best Gift Ever.  Nobody ever gives you a throw blanket that covers both your shoulders and your feet.  If my house ever caught on fire, it might be the one thing I try and grab on my way out.

Also on the list have been crack climbing gloves (by the way Marie, all my girl climber friends are jealous) and the Pioneer Woman cookbook.  Both out of the blue, no mention, nothing.  Just the perfect gift.  

Another such gift arrived at my doorstep in time for Christmas this year and it was this beautiful purple ice cream maker.  Now I love me some ice cream, but after I churned my first batch of homemade ice cream, holy cow do I LOVE ice cream.  Just sugar, cream, milk and your mix ins.  No other junk.  Sweet and clean and pure.

Home Made Moose Tracks 

makes about 1 quart

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean, 
1 teaspoon vanilla extract
1 cup Reeses mini's, cut in half
1/3 cup mini chocolate chips
1/4-1/3 cup chocolate sauce

In a medium saucepan, combine 1 cup cream and sugar.  Split the vanilla bean lengthwise and scrape out the middle and drop that into the pot.  Throw your vanilla bean pod into your sugar jar.  You will have wonderful vanilla sugar.  Cook cream mixture over medium heat, stirring constantly until the sugar is completely dissolved.  Remove from heat.

In a large bowl, combine the rest of the cream, the milk, and vanilla extract.  Pour in the hot cream and sugar mixture.  Stir to combine.  Cover by pressing plastic wrap directly onto the mixture and refrigerate until completely cool, preferably overnight.  (The cooler the cream, the easier it is for the ice cream maker to make, which leads to more consistent sized crystals which equals better mouthfeel).

The next day, chop cup your Reese's cups and throw them in the freezer for 20 minutes or so.  This helps prevent them from being totally crushed.  While you are waiting, make this chocolate sauce or if you are using your favorite store bought brand of chocolate sauce, check your email.

Churn ice cream according to manufacturer's instructions.  During the last 5 minutes of churning, toss in the Reese's cups and chocolate chips.

In your final ice cream container (the one that is going into the freezer), drizzle chocolate sauce on the bottom and sides of the container.  Scoop 1/4 of ice cream into container.  Drizzle with more chocolate sauce.  Scoop more ice cream on top, drizzle more sauce.  Repeat until all the ice cream is used.  Freeze for a couple more hours until firm.  When you scoop the ice cream, you will now have chocolate "ribbons" in the ice cream.  Enjoy.

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