Chocolate Peanut Butter Ice Cream

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. 

Step 2

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).

Step 3

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. 

Step 4

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.