Chocolate Peanut Butter Ice Cream

Instructions

1. Step
   Peanut Butter Crumbles: Line a baking sheet with wax paper. Take a tablespoon and scoop a 3 - 4 spoons of peanut butter onto the sheet. Using the tablespoon, spread the peanut butter flat across the sheet. Place in the freezer to harden.
2. Step
   Ice Cream Mixture: In a large pot on medium heat, add 1 cup heavy cream with cocoa powder. Whisk constantly and bring mixture to a boil. Once boiling, remove from heat. Add in 1/2 cup of peanut butter and 2/3 cup of semisweet chocolate, chopped. Whisk until smooth. Gradually cool by pouring the remaining 1 cup of cream into the mixture. Transfer chocolate peanut butter mixture into a large heat proof bowl. Set aside the pot for Step 3 (no rinising required).
3. Step
   Custard: Using the same pot as the chocolate peanut butter mixture in Step 2, add milk, sugar and salt and continue to whisk. Slowly add in egg yolks, one at a time, stirring viciously. Put the pot back on low heat until a custard forms. In a new large bowl, strain in the custard mixture and then the chocolate peanut butter mixture and mix thoroughly to combine.
4. Step
   Remove the peanut butter sheet from the freezer and break into chunks/smaller pieces. Mix into the mixture from step 3 until frozen pieces are evenly distributed. Cover and place into the freezer for 3 hours or overnight before serving.