Chocolate Peanut Butter Cup Ice Cream

• 2 cups Half-and-half
• 2 cups Whipping Cream
• 1/2 cups Dutch Process Cocoa Powder, Unsweetened
• 1 cup Sugar
• 1/4 teaspoons Salt
• 1 cup Smooth Peanut Butter
• 1 cup Peanut Butter Cups, Chopped

1. This recipe makes about 6 cups of liquid, it ends up being about 4 cups of hard ice cream. I have a Kitchen Aid stand mixer ice cream attachment and it filled it right up!
2. In a large sauce pan, combine the half and half and cream with the cocoa powder, sugar and a pinch of salt. Whisk to combine. Heat the mixture until it comes to a full boil, whisking all the time. When the mixture starts to foam, remove it from the heat and stir in the peanut butter, until fully incorporated. Cover and refrigerate until mixture is completely chilled, 8 hours or so.
3. Then put the chilled mixture into the canister of your ice cream maker. Finish in your ice cream maker, according to the manufacturer's instructions.
4. Add the chopped peanut butter cups during the last 2 minutes or so of churning.
5. Serve right away for a soft serve texture or you can stash it in the freezer, in an air tight container, for a harder ice cream.
6. Enjoy!

whipping cream, dutch, sugar, salt, smooth peanut butter, peanut butter

Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-cup-ice-cream/ (may not work)