1 c heavy cream
1 c whole milk
1/2 c sugar
1/4 c unsweetened Dutch process cocoa powder
1/8 tsp salt
1/2 c smooth peanut butter
1 c peanut butter cups, roughly chopped
In a large saucepan, combine the cream, milk, sugar, cocoa, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. Continue to stir non-stop (DO NOT STEP AWAY!)
When the mixture begins to foam, remove it from the heat and stir in the peanut butter and peanut butter cups (or save to add later, but I like mine melted into the ice cream). Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
Process in ice cream maker according to your machine's directions. Transfer to a freezer safe container and enjoy!
From Barefeet in the Kitchen
