- 1 cup heavy cream
- 1 cup 2% milk
- 1 vanilla bean
- 3 large egg yolks
- ¾ cup sugar
- 3 tablespoons natural cocoa powder
- 3 tablespoons semi-sweet chopped chocolate
- 1/4 cup natural creamy peanut butter*
- 1 tablespoon honey
- Combine heavy cream and milk in a medium pot. Bring to a simmer and turn off heat.
- While milk is heating, whisk together egg yolks and sugar until eggs are lighter in color and combined with the sugar. Whisk in cocoa powder.
- Pour milk in a light steady stream in egg mixture while whisking constantly. Once all milk has been incorporated with the egg mixture, return to the pot and heat over medium low heat.
- Continue to heat until custard base has thickened slightly and would coat the back of a wooden spoon. Remove from heat, pour into a container with chocolate chips and vanilla. Let sit for 5 minutes then stir in melted chocolate. Let cool in refrigerator.
- Next, freeze according to machine’s instructions. While ice cream churns, stir together peanut butter and honey, then heat either in the microwave or in a small pot, until soft.
- When ice cream has thickened, scoop out into your storage container. Using a bag with the end cut off or a pastry bag with a small round tip, swirl peanut butter into ice cream.*
- Place in freezer until ice cream has hardened.
*I used creamy no-salt, no-sugar added peanut butter. I think the salted peanut butter would also work great (or really, any peanut butter you have). If your peanut butter contains sweetener already, there is really no need to add the honey.
**To make the swirl I did in the photos, once you do an initial back and forth swirl (like you were drawing a never-ending S), take a knife and run it perpendicular to your original swirl.