Homemade Moose Tracks Style Ice Cream with Peanut Butter Cups

Warm the cream, milk, sugar and salt in a medium saucepan over medium heat, stirring until the sugar dissolves and the mixture is steaming but not boiling.

Whisk the egg yolks in a bowl. Slowly pour in about a cup of the hot cream while whisking constantly, then pour this back into the saucepan.

Cook over medium-low heat, stirring constantly, for 5 to 7 minutes, until the custard thickens enough to coat the back of a spoon and reaches 170 to 175°F (77 to 79°C). Do not let it boil.

Strain the custard through a fine sieve into a clean bowl and stir in the vanilla. Cool, then cover and refrigerate for at least 4 hours or overnight, until very cold.

Churn the cold base in an ice cream maker following the manufacturer's directions, usually 20 to 25 minutes. Add the chopped peanut butter cups during the last few minutes.

Warm the peanut butter slightly so it is loose but not hot. Spoon the ice cream into a freezer container in layers, drizzling peanut butter and fudge sauce between each layer and swirling lightly with a knife.

Cover and freeze for at least 4 hours, until firm enough to scoop.