Chocolate Peanut Butter Cup Ice Cream

Ingredients

• For peanut butter ice cream:
• 2 3/4 cups half and half
• 1 cup no-stir peanut butter
• 3/4 cup sugar
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon vanilla extract
• 1 cup chopped peanut butter cups, chilled in freezer
• For chocolate fudge swirl:
• 1/4 cup light corn syrup
• 1/4 cup sugar
• 2 tablespoons water
• 1 tablespoon canola or vegetable oil
• 3 ounces unsweetened chocolate
• 2 tablespoons Dutch process cocoa powder
• 1/4 teaspoon Kosher salt

Directions

1. For the peanut butter ice cream, add the half and half, peanut butter, sugar, salt, and vanilla to a blender. Blend until the mixture is completely smooth, then pour it into an airtight container and refrigerate for 3 hours, or until it is thoroughly cold.
2. Freeze the chilled base in your ice cream maker, following the manufacturer's instructions. Spoon the ice cream into an airtight container, mix in the frozen peanut butter cups, and place it in the freezer to chill.
3. For the chocolate fudge swirl, put the corn syrup, sugar, water, oil, chocolate, cocoa powder, and salt in a heavy-bottomed saucepan. Set it over very low heat and cook until the chocolate has melted, the sugar has dissolved completely, and the sauce is smooth and cohesive. Let the chocolate sauce cool until it is only warm enough to drizzle easily from a spoon.
4. Take the peanut butter ice cream out of the freezer. Moving quickly, use a large spoon or rubber spatula to fold the chocolate sauce through the ice cream. Fold, rather than stir, stopping as soon as the swirl is spread throughout. Return it right away to the coldest area of the freezer and freeze until firm, at least 3 hours.