• Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
• Make frozen peanut butter chunks. Freeze 1/2 cup of peanut butter. Remove and slice carefully into small pieces. Freeze again. (This is an optional step. Instead of freezing the small chunks, you can simply add it with the other half of the peanut butter.)

  1/2 cup peanut butter

Temper the eggs:

• Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.

  2 cups whole milk
• In a small mixing bowl, combine the egg yolks and sugar and whisk well.

  5 large egg yolks, 1 cup sugar
• When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
• Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
• Add the cocoa powder and 1/2 the peanut butter to the hot mixture. Whisk until smooth. Remove and let cool. Refrigerate

  1/2 cup unsweetened cocoa powder, 1/2 cup peanut butter

Make ice cream:

• Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, sugar, peanut butter, and cocoa powder), the heavy cream, and vanilla. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

  2 cups heavy cream, 2 Tablespoons vanilla, 1 teaspoon kosher salt
• Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
• Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container
• Add frozen peanut butter chunks. Then add the frozen peanut butter chunks to the ice cream and mix well.
• Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.