**SEE BLOG POST for step-by-step photos and tips on how to use a KitchenAid ice cream bowl attachment. Remember you can use any churner and adjust the quantities as needed.

Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.1 cup hot fudge sauce

Temper the eggs. Use a whisk to combine the egg yolks and ¼ cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.When the milk reaches the correct temperature, pour ½ cup at a time into the eggs/sugar mixture - whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk

Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt

Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I'm in a hurry. You can also chill overnight if time allows.

Slice the Reese's peanut butter cups in half. Use a knife to slice the mini Reese's peanut butter cups in half.7.6 oz. extra mini Reeses peanut butter cups

Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it's running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.

Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add ½ cup of hot fudge sauce and half of the Reese's peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another ½ cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.

Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.

Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)