Homemade Moose Tracks Ice Cream

So, I am sitting in the cafeteria because it is finals week and I am supposed to "supervise" aka babysit the children who do not have a first period final and do not want to go to the library to study.  It's times like these where I just love my job....

After this awful time of doing nothing, my finals actually begin and I have a geometry final and algebra final later today.  Although this morning time is pretty much the worst, I am excited to see how my students do on their finals today.

To pass the time, I am sitting with my English teacher friend and we are grading/chatting.  This is really not as bad as it could be.  I could be the person who has to walk around and ask students to settle down even though  it is a totally free time in the cafeteria...I mean, do we really expect them to study in here?

Of course, I am also sitting here thinking about food.  If I wasn't, I wouldn't be writing this blog post.  When I was thinking about what to write, I realized that on a cold day like today, it would be nice to think of something awesome like ice cream!  I can't put into words how much I miss summer and therefore how much I miss ice cream.  A while back, I decided that I wanted Moose Tracks because it is the best and so I made homemade Moose Tracks Ice Cream.  It was freaking amazing.  I spent a day eating it while watching a Sex and the City marathon on HBO and I truly don't have any regrets about it.  I forgot to share the recipe here, but I figured that its never too late or too cold to talk about ice cream.

Moose Tracks Ice Cream

Ingredients:
1 egg
2/3 cup sweetened condensed milk
3 tbsp sugar
3 tbsp brown sugar
2 1/2 cups half and half
1/2 cup skim milk
1/8 tsp salt
1 1/2 tbsp vanilla
20 mini peanut butter cups, halved
1-2 cups fudge sauce:
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tbsp cocoa powder
1/2 tsp vanilla

Directions:
1. Make the fudge sauce: place the sugar, corn syrup, water and cocoa powder in a medium pot.  Heat until the mixture comes to a rolling boil while whisking constantly.  Cook while boiling for about 1 minute while continue to whisk.  Remove from heat and stir in the vanilla.  Transfer to a container and let cool completely in the fridge.
2. In a large sauce pan, pour 1 1/2 cups of half and half and heat over medium until steamy and then remove from heat.
3. In a separate bowl, whisk the egg with the sugar, brown sugar, and sweetened condensed milk.  Pour in 1/2 cup of the warm half and half and beat until combined.  Pour the entire mixture back into the half and half saucepan.  Heat over medium, stirring constantly until the mixture thickens and coats the back of your spoon. Don't let it boil.
4. Pour the mixture into a separate bowl and whisk in the rest of the half and half, skim milk, salt, and vanilla.  Cover and place in fridge to chill for at least 4 hours.  
5. Once your ice cream mixture is chilled, freeze in ice cream machine according to directions.  Once down, pour into a bowl and stir in the fudge sauce and peanut butter cups.  Place in freezer to harden.