Peanut Butter Chocolate Ripple Ice Cream

• 1 2/3 cups whole milk
• 1 cup creamy peanut butter
• 1/2 cup plus 3 tablespoons sugar
• 2 teaspoons vanilla
• 3 tablespoons water
• 1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

1. In a saucepan simmer milk, peanut butter, and 1/2 cup sugar over moderate heat, stirring, until smooth, about 1 minute.
2. Stir in vanilla and cool mixture to room temperature.
3. Freeze mixture in an ice-cream maker according to manufacturer's instructions.
4. While ice cream is freezing, in a small saucepan simmer water and remaining 3 tablespoons sugar, stirring, until sugar dissolves.
5. Add chocolate, stirring until smooth, and cool sauce to room temperature.
6. Spread one fourth ice cream in a 2-quart container and top with one third sauce.
7. Layer remaining ice cream and sauce in same manner and with a spatula swirl sauce and ice cream together.
8. Freeze ice cream, covered with plastic wrap, until hard.

milk, peanut butter, sugar, vanilla, water, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/peanut-butter-chocolate-ripple-ice-cream-12032 (may not work)