Deep Chocolate Peanut Butter Ice Cream

Ingredients

Stir together 2 C milk, sugar, cocoa powder and salt in a saucepan and heat until the milk begins to steam. Do not allow it to boil.
In a small bowl, combine the remaining 1/2 C milk and the cornstarch, stirring until completely smooth.
Add the cornstarch mixture to the cocoa and milk mixture and slowly bring to a boil, stirring the whole time. Boil until the mixture has thickened to about the consistency of chocolate pudding, then remove from heat.
Make a ganache by placing the chocolate chips in a small bowl and heating the cream in a small saucepan until it simmers. Pour the cream over the chips, cover the bowl tightly with foil and allow the mixture to sit undisturbed for 5 minutes. Then stir the melted chocolate and cream until well mixed and glossy.
Add the ganache to the milk and cocoa mixture and stir well to combine. Place in a bowl, cover, and refrigerate for at least 4 hours or until cool.
Once the mixture has cooled, follow your ice cream maker's instructions to churn it into ice cream adding the peanut butter at the very end of the churning to form a "ribbon" of peanut butter through the ice cream. Avoid over mixing.
Transfer the ice cream to a container, cover, and freeze until solid -- at least 2 hours.

by Suzanne Johnson