Camel Tracks Ice Cream Recipes

MOOSE TRACKS ICE CREAM

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.

HOMEMADE MOOSE TRACKS ICE CREAM

Steps:

• In a saucepan over medium-low heat, stir together the half & half and sugar. When it begins to simmer, remove from the heat.
• Whisk the eggs in a medium bowl. Temper the eggs by slowly whisking in half of the warm half & half mixture. Make sure to whisk quickly or the eggs will scramble. Add the remaining milk mixture and whisk to combine.
• Pour the egg & milk mixture back into the saucepan and stir in the heavy cream.
• Split the vanilla bean lengthwise and scrape out the seeds and add to the cream mixture and toss in the vanilla bean pod.
• Cook over medium-low heat until the cream coats the back of a metal spoon.
• Pour into a medium sized bowl and cover with plastic wrap. Make sure the plastic wrap is touching the surface of the cream or a skin will form.
• Refrigerate for 2-3 hours or overnight.
• Remove the vanilla bean and pour mixture into an ice cream maker and freeze according to the manufacturer's instructions.
• When the ice cream is frozen, drizzle in the fudge sauce with the ice cream maker running. Add the peanut butter cups and let it churn a few times to incorporate.
• Remove the ice cream to a glass loaf pan and place in the freezer to continue to harden, or serve immediately.

CAMEL TRACKS ICE CREAM

Steps:

• Combine the first 3 ingredients in a microwave safe bowl.
• Microwave on HIGH for approximately 7 minutes, until almost boiling Lightly beat the yolks in a small bowl.
• Whisk while gradually adding 1 cup of the hot mixture into the yolks.
• Whisk the yolks back into the hot mixture.
• Microwave on HIGH for an additional 1-2 minutes.
• Whisk the mixture every 30 seconds while cooking.
• NOTE: be very careful, if overcooked this mixture will turn into scrambled eggs!
• To check if the custard is sufficiently cooked, dip a spoon into the custard.
• Draw your finger across the back of the spoon, you should see the path of your finger drawn through the custard.
• Mix the vanilla and coffee into the custard (you can dissolve the coffee in a small amount of boiling water).
• Chill the custard well.
• Freeze the chilled custard in an ice cream maker, following the manufacturer's recommendations.
• Add the chunks of Reese's Squares or peanut butter cups during final 2 minutes of freezing.

PEANUT BUTTER SUNDAE SAUCE

Steps:

• Combine sweetened condensed milk and peanut butter in a heavy saucepan. Cook over low heat, stirring often, until thickened.
• Remove from heat. Stir in vanilla and optional peanuts and cinnamon (if using).
• Refrigerate leftovers.
• May be used as a dip for sliced apples, too.