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1
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil.
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2
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
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3
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will have the consistency of chocolate pudding. Remove from the flame.
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4
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
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5
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
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6
Once cool, follow the manufacturer's instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. You can heat the peanut butter in the microwave for a few seconds to soften it a bit. Don't over mix. You want a nice ribbon of peanut butter running through the ice cream.
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7
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
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8
Yum!
