Peanut Butter n' Chocolate ice cream

This is by far the BEST flavor at Baskin Robbins.

When I was in High School I used to get two scoops in a waffle cone, and if it wasn't bubblegum flavor it was definitely this one.

The creamy rich chocolate base with a swirl of peanut butter that became chewy in your mouth... TO DIE FOR.

Plus, chocolate and peanut butter were made for each other. Anyway they come I'll take it. So this ice cream is indeed cheek-tickling perfection. Lick the spoon, lick the bowl, perfection.

For the Base:
2 1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
3 tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi-sweet chocolate chips
1/3 cup smooth peanut butter

1. In a sauce pan, combine 2 cups of the milk, sugar, cocoa powder and salt. Cook over medium heat until the mixture is steamy but not yet boiling. 
2. In a small bowl, stir together the remaining 1/2 cup whole milk and cornstarch until there are no lumps.
3. Add the cornstarch mixture into the milky-chocolate mixture and bring to a boil over low heat. Boil until thickened, you are looking for the consistency of pudding. Remove from heat.

1. In a small saucepan, heat the 1/2 cup of heavy cream to a boil. Place the chocolate chips in a bowl and pour the hot cream over. Stir until the chips are completely melted.
2. Add the chocolate cream mixture into your "pudding" base and stir to combine. Place the base into a bowl and cover. Keep in the refrigerator for a couple of hours to overnight.
3. Once cool, place mixture into your ice cream maker. Once the mixture is thickened, and while the machine is running, drop small spoonfuls of peanut butter in (make sure you do this right before finishing as you want a ribbon of peanut butter).
4. Transfer ice cream to a freezer safe container and freeze until solid.

Enjoy!!!!

recipe source: Joy the Baker