homemade moose track icecream

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Ingredients:
1 gallon half-and-half 
1 ½ cups sugar 
½ cup light corn syrup 
1 tablespoon vanilla extract 
½ teaspoon salt 
1 cup semisweet chocolate chips 
1 cup peanut butter cups, chopped 
Directions:
Prepare the Ice Cream Base:
  In a large mixing bowl, whisk together the half-and-half, sugar, corn syrup, vanilla extract, and salt until the sugar is fully dissolved.
Churn the Ice Cream:
  Pour the ice cream base into an ice cream maker.
Churn according to the manufacturer’s instructions (usually about 25-30 minutes) until it reaches a soft-serve consistency.
Add the Mix-Ins:
  When the ice cream is nearly frozen, add the semisweet chocolate chips and chopped peanut butter cups.
   Allow the ice cream maker to churn for another 2-3 minutes to evenly distribute the mix-ins.
Final Freeze:
  Transfer the churned ice cream to an airtight container.
  Freeze for at least 4 hours to firm up.
  Scoop the ice cream into bowls or cones and savor every creamy, chocolatey, peanut buttery bite!




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