Chocolate Peanut Butter Ice Cream

Step 1: For Peanut Butter Patties: Stir together the peanut butter and sugar in a small bowl until thoroughly combined.

Step 2: Cover a dinner plate with plastic wrap, scoop about 1/2 teaspoon each of the mixture and drop them onto the wrap covered dinner plate.

Step 3: Note: Mixture might be sticky so you can refrigerate for 5 minutes before scooping.

Step 4: Once you’ve used all of the mixture, put the plate in the freezer overnight.

Step 5: For Ice Cream Base: Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan.

Step 6: Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).

Step 7: Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Step 8: Chill the mixture overnight then freeze it in your ice cream maker according to the manufacturer’s instructions.

Step 9: After you’ve removed the ice cream from the machine, stir in the peanut butter patties by hand.