Ingredients
1 cup heavy cream
1 cup whole milk
½ cup sugar
¼ cup unsweetened dutch process cocoa powder
⅛ tsp salt
½ cup smooth peanut butter
1 cup peanut butter cups, (roughly chopped) or 1 cup mini chocolate chips
Preparation
In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil.
When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
Process according to the machine’s instructions. When the ice cream is almost finished, stir in the chocolate pieces and transfer to a freezer-safe container. Enjoy!
