For the Ice Cream:
2 cups heavy cream
4 tablespoons unsweetened cocoa powder
4 ounces semisweet chocolate, chopped (about ⅔ cup)
½ cup creamy peanut butter
1 cup whole milk
¾ cup granulated sugar
Pinch sea salt
4 egg yolks
½ teaspoon pure vanilla extract
For the Peanut Butter Chunks:
½ cup creamy peanut butter
3 tablespoons powdered sugar
Make the Peanut Butter Chunks:
Line a large baking sheet with wax paper.
Mix the powdered sugar and peanut butter together. If the peanut butter is too solid, warm it slightly in the microwave to blend better with the powdered sugar.
Drop ½ teaspoon portions of the mixture onto the wax paper, spacing them about ½ inch apart.
Place in the freezer to harden.
Make the Ice Cream:
In a 2 or 3-quart saucepan, combine 1 cup cream and cocoa powder. Whisk to combine.
Bring to a boil, whisking constantly for 15 seconds.
Remove from heat and add the chopped chocolate and peanut butter. Whisk until smooth.
Stir in the remaining 1 cup cream. Whisk to combine.
Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside.
In the same saucepan, combine milk, sugar, and salt. Warm over medium heat, whisking occasionally.
In a medium bowl, whisk the egg yolks.
Once the milk mixture is slightly warm, add ½ cup of the warm milk to the beaten egg yolks and whisk to combine. Add this mixture back into the saucepan, whisking constantly.
Stir the mixture with a spatula until it slightly thickens and coats the spatula.
Pour the custard through the metal strainer into the bowl with the chocolate mixture. Stir until combined. Discard any residue left on the strainer.
Add vanilla extract and stir to combine.
Chill and Churn:
Chill the ice cream mixture in the refrigerator for at least 3 hours, or overnight.
Once chilled, churn the mixture in an ice cream maker for 30-40 minutes, until it reaches the consistency of frozen yogurt.
Assemble the Ice Cream:
Add half of the churned ice cream to a freezer-friendly container.
Add half of the frozen peanut butter chunks. Add the remaining ice cream on top, followed by the remaining peanut butter chunks.
Stir lightly to combine.
Freeze for at least 6 hours or overnight before serving.
Serve:
Scoop out and enjoy your homemade chocolate peanut butter ice cream!
Notes:
Chilling: Ensure the ice cream mixture is thoroughly chilled before churning for the best texture.
Texture: The ice cream will firm up further in the freezer, making it easier to scoop after the initial freezing time.
Enjoy this creamy, decadent treat.
