We loved this homemade chocolate ice cream so much I had to share.  In my opinion, nothing beats ice cream, I will always choose it over any other sweet.  And then you add the homemade onto it, and wow, fabulous.

We are enjoying our time in the sunshine!

2 cups whipped cream

1/4 cup unsweetened cocoa powder

4 oz bittersweet or semi-sweet chocolate, chopped

1 cup whole milk

1/2 cup + 1/8 cup sugar

pinch of salt

6 large egg yolks

1/2 tsp pure vanilla extract

1/3 cup natural peanut butter + a pinch of salt

Place the chopped chocolate in a large heatproof bowl.  Warm 1 cup of the cream with cocoa powder in medium saucepan, wisking to throughly blend the cocoa.  Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly.  Remove from heat and pour the mixture over the chopped chocolate, scraping the sauce pan clean as much as possible.  Let stand for about 1 minute.  Stir until smooth.  Add in the remaining cup of cream and mix well.

Warm the milk, sugar and salt in the same saucepan.  In a seperate medium bowl, whisk together the egg yolks.  Then slowly add egg yokes to saucepan.  Stir mixture consistantly over medium heat, making sure to scrape the bottom and corners of the pan.  Stil until the mixture thickens and reaches nappe consistency (the custard should coat the back of the spoon).

Pour custard through the strainer  (if you wish) into the chocolate mixture and stir until smooth, then add in the vanilla.  Continue to stir over and ice bath until cool.  Refigerate the mixture to cool throughly.  Place the mixture into your ice cream mixture and follow the manufacturing instructions.

When your ice cream is about half way frozen- not all thw way done, but firm enough the peanut butter will not disapear, take a spoon and drizzle ribbons of peaunt butter onto the ice cream.  Turn machine on and let it mix a few times and open it up and add more peanut butter.  Repeat until peanut butter is gone.  continue to let ice cream freeze and mix until done!