DOUBLE CHOCOLATE PEANUT BUTTER FUDGE ICE CREAM

DOUBLE CHOCOLATE PEANUT BUTTER FUDGE ICE CREAM
This is so worth the extra effort to make.  So, so, so good.  At some point I wouldn't mind omit (or keep) the peanut butter and add instead - caramel, coconut, pecans and brownies to be like the german chocolate cake at Cold Stone.  

http://thelifeofafarmerswife.blogspot.com/2011/07/couple-recipes-for-us-pregnant-folks.html

Yum. Yum. Yum.

I've made this twice, and although it takes a little more work than regular homemade ice cream, it's totally worth it!! If you can't wait on the ice cream to freeze, it's really good as pudding! Not that I would know or anything...

Double Chocolate Peanut Butter Fudge Ice Cream

6-¼ cups Milk
2-½ cups Sugar

3/4 cup Unsweetened Cocoa Powder

1/2 tsp Pinch Of Salt

1/2 cup Cornstarch

1-¼ cups Heavy Cream

2 cups Semi Sweet Chocolate Chips

1-¼ cups Smooth Peanut Butter

In a sauce pan over medium heat, stir together 4 cups milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil. In a small bowl, stir together the remaining milk and the cornstarch. Stir until no lumps remain. 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.

In a small sauce pan, heat 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. 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.

Once cool, follow directions on your ice cream maker to churn ice cream. (Fits well in a gallon freezer). Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/2 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. Transfer the ice cream into a freezer safe container and fold in the remaining peanut butter. Cover and freeze until solid.