 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 5 |
|
While travelling in the States last summer, my kids and I developed an addiction to Moose Tracks ice cream. (DH isn't much of an ice cream lover) Unfortunately, we can't get Moose Tracks here in Israel... so I decided to concoct my own version. Here's the recipe, my DD came up with the name. Karen=..=, thanks for your wonderful recipe, we love Reese's Squares!! Ingredients:
1 1/2 cups whipping cream |
1 1/2 cups milk |
1/2 cup sugar |
4 egg yolks |
1 teaspoon vanilla |
1 1/2 teaspoons instant coffee |
3/4 cup peanut butter cup, chopped into chunks (or use karen's =..= reese's square's reeses squares - 5 ingredients & no bake (reese's)) |
Directions:
1. Combine the first 3 ingredients in a microwave safe bowl.
2. Microwave on HIGH for approximately 7 minutes, until almost boiling Lightly beat the yolks in a small bowl.
3. Whisk while gradually adding 1 cup of the hot mixture into the yolks.
4. Whisk the yolks back into the hot mixture.
5. Microwave on HIGH for an additional 1-2 minutes.
6. Whisk the mixture every 30 seconds while cooking.
7. NOTE: be very careful, if overcooked this mixture will turn into scrambled eggs!
8. To check if the custard is sufficiently cooked, dip a spoon into the custard.
9. Draw your finger across the back of the spoon, you should see the path of your finger drawn through the custard.
10. Mix the vanilla and coffee into the custard (you can dissolve the coffee in a small amount of boiling water).
11. Chill the custard well.
12. Freeze the chilled custard in an ice cream maker, following the manufacturer's recommendations.
13. Add the chunks of Reese's Squares or peanut butter cups during final 2 minutes of freezing.
|
|