Chocolate Peanut Butter Ice Cream

Line a baking sheet with wax paper. Take a tablespoon and scoop peanut butter and place it across the sheet. Place in the freezer to harden. 

Step 2

Meanwhile, make the chocolate ice cream by heating a sauce pot and adding 1 cup Ontario heavy cream with cocoa powder. Whisk constantly and bring mixture to a boil. Once boiling, remove from heat. Add peanut butter and chocolate. Whisk until smooth. Gradually cool by pouring the remaining 1 cup of cream. 

Step 3

Add Ontario milk, sugar and salt and continue to whisk. Slowly add in egg yolks one at a time, stirring viciously. Put the pot back onto the heat until a custard forms. Strain the chocolate custard mixture into a bowl and chill in a freezer for 3 hours or overnight before serving.