Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 0.5 cups white sugar , more to taste
• 0.5 cups unsweetened cocoa powder
• 4 large egg yolks
• 0.75 cups semisweet chocolate chips
• 0.5 teaspoons vanilla extract
• 0.75 cups peanut butter , or to taste

Instructions

1. 1 Stir milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat. Cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
2. 2 Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
3. 3 Pour egg yolk mixture into cocoa mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour cocoa mixture into a bowl.
4. 4 Place chocolate chips in a large microwave-safe bowl. Heat in microwave in 20-second intervals until warm, stirring until chocolate chips are melted. Stir melted chocolate and vanilla extract into cocoa mixture until just combined. Refrigerate until cold, about 2 hours.
5. 5 Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream. Using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

Nutrition per serving