Ingredients
Equipment
Method
Cook the chocolate custard
- Whisk cocoa powder into the heavy cream and whole milk, then heat until steaming and small bubbles appear around the edges, with the cocoa fully dissolved (about 5 minutes).
- Add the chopped dark chocolate and whisk until completely melted and smooth, with the mixture glossy and dark (about 2 minutes).
- Whisk the egg yolks and granulated sugar until pale and slightly thick, with the mixture looking lighter in color (about 2 minutes).
- Slowly whisk the hot chocolate cream into the egg yolk mixture to temper it, keeping a steady stream so it stays smooth.
- Return the mixture to a saucepan and cook until it reaches 175°F, stirring constantly until it coats the back of a spoon.
- Strain the custard to remove any bits of egg, then whisk in vanilla extract and salt.
- Cool completely at room temperature, then refrigerate until fully cold (at least 4 hours), until the surface looks set and chilled.
Churn and swirl peanut butter
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until thick and scoopable.
- Layer the churned ice cream into a container, drizzling warm creamy peanut butter between each layer.
- Swirl the peanut butter through the layers with a knife, creating thick ribbons visible on top and throughout.
- Freeze the ice cream for at least 2 hours until firm, with a solid texture that holds a defined scoop shape.
Notes
For the cleanest peanut-butter ribbons, warm the peanut butter until pourable but not hot enough to melt the churn too fast. Store covered in the freezer for up to 2 weeks. Freeze is yes—freeze any leftover churned-but-not-swirl portions in a sealed container for up to 2 months and swirl after partial thawing. For a dairy-light option, substitute half-and-half for the whole milk and keep the heavy cream amount the same to preserve body.