In a medium saucepan over low heat, melt ½ cup of butter. Stir in 8 oz. of chopped chocolate until smooth. Gradually add 1 cup of sugar and 1 can of evaporated milk. Simmer for about 5 minutes, stirring often until slightly thickened. Remove from heat and mix in 1 tsp of vanilla extract and a pinch of salt. Cool before using.

In a mixing bowl, whisk together 4 egg yolks and ¾ cup of granulated sugar until the mixture turns pale and creamy. In a separate pot, heat 2 cups of whole milk over medium heat until it reaches 165°F. Gradually add the hot milk to the egg mixture while whisking constantly. Return to the stove and cook on low until it thickens slightly, about 5-7 minutes.

Once thickened, pour the entire mixture through a fine mesh sieve into a clean bowl to ensure a silky-smooth texture. Stir gently to encourage it through the sieve and cool a bit before the next step.

In a large mixing bowl, combine the strained egg mixture with 2 cups of heavy cream, 1 tbsp of vanilla extract, and a pinch of salt. Whisk until fully incorporated. This creamy base is essential for Moose Tracks Ice Cream.

Cover the ice cream base and place it in the refrigerator. Chill for at least 4 hours or overnight until very cold.

While the base chills, cut the 1 cup of Reese’s Peanut Butter Cups in half or quarters, set aside.

Once chilled, pour the ice cream base into your ice cream maker and churn according to the instructions, typically for about 20-30 minutes until it reaches a soft-serve consistency.

In a freezer-safe container, layer your Moose Tracks Ice Cream starting with a layer of churned ice cream, followed by hot fudge sauce and a sprinkle of chopped peanut butter cups. Repeat the layers gently.

Cover the container with a lid and freeze for at least 4-6 hours or until completely firm.

Scoop your Moose Tracks Ice Cream into bowls, waffle cones, or between cookies. Drizzle with more hot fudge or toppings of your choice before serving.