Ingredients:

• 1/2 cup peanut butter
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 cups light cream
• 1/3 cup 70% cocoa chocolate bar

Directions:

1. Freeze tub for 16 hours before ice cream is to be made. (I keep it in the freezer in a plastic bag all of the time).
2. Pulverize 1/3 cup 70% cocoa chocolate bar in a food processor and place them in a container, reserving them for later.
3. Add peanut butter and sugar to a mixing bowl.
4. With a hand mixer, mix peanut butter and sugar together until smooth.
5. Add 1 cup of light cream and vanilla extract, and blend until slurry is uniform color.
6. Add remaining light cream mixing until slurry is uniform in color.
7. Add heavy cream and mix until slurry is uniform in color.
8. Place slurry in a covered storage container and refrigerate it for minimum 2-3 hours.
9. When ready to make ice cream, assemble ice cream maker with frozen tub, paddle and plastic casing and turn it on.
10. Pour the slurry into the spinning tub through the open top.
11. I set my timer for 12 minutes and wait until the churning causes the slurry to thicken which takes about 12 minutes.
12. I use a teaspoon to spoon the chocolate shavings into the one side and watch them disappear and come up the other side mixed in.
13. Spoon all of the chocolate in.
14. The slurry becomes ice cream between 15-20 minutes.
15. When I think it is thick enough or it stops churning, I turn off the machine.
16. I pull the paddle out and scrape of the ice cream from the paddle and put it into a freezable bowl with a lid.
17. I then add the rest of the ice cream to the same bowl and freeze it.
18. (You can eat it immediately, but we normally eat it later after dinner).

Yields: 1.5 quarts