Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup creamy peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp melted unsalted butter

Instructions:

  1. Combine the heavy cream, whole milk, sugar, cocoa powder, and salt in a saucepan over medium heat.
  2. Whisk constantly until the sugar dissolves and the mixture begins to simmer.
  3. Remove from heat and stir in the vanilla extract until the mixture is glossy.
  4. Pour the base through a fine-mesh strainer into a bowl to remove clumps, cover the surface directly with plastic wrap, and refrigerate for at least 6 hours.
  5. Pour the chilled chocolate base into an ice cream maker and churn according to the manufacturer's directions.
  6. While the ice cream is churning, whisk together the peanut butter, maple syrup, and melted butter until smooth.
  7. As the ice cream reaches a soft-serve consistency, gently fold in the peanut butter mixture in thick ribbons.