(Please visit the full post for more photos and details here: https://www.bakeat350.net/2011/07/dark-chocolate-peanut-butter-ice-cream.html)
2 ounces 80-90% dark chocolate, chopped
1/3 cup dutch-process cocoa powder (such as Gerb's, Rodelle, or Hershey's Special Dark)
1 & 1/2 cups milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla
1/2 cup smooth peanut butter (not all-natural)
{This ice cream is made with uncooked eggs, so if you feel uneasy about that or are serving to someone with a compromised immune system, try using pasteurized eggs.}
Place the chocolate in a heatproof bowl over a pot of simmering (not boiling) water. Melt the chocolate. Remove from heat. Gradually add the cocoa; the mixture may clump up in the whisk...that's ok. Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth. Set aside to let cool several minutes.
Whisk the eggs in a large bowl until light and fluffy, 1-2 minutes. Add the sugar, a little at a time, whisking constantly. Once all the sugar has been added, whisk 1 minute more.
Add the cream and vanilla; whisk to combine.
Pour the chocolate mixture into the cream mixture and stir. Cover and refrigerate a few hours or overnight.
Before transferring to an ice cream maker, remove 1 cup of the mixture into a
separate bowl and whisk in the peanut butter until smooth.
Add this back into the main mixture and stir. Process in an ice cream maker.
Once the freezing cycle finishes, transfer to a freezer-safe container,
press plastic wrap on top, and freeze a few hours to firm up.
Let the ice cream soften at room temperature for 5 minutes before serving.
