Servings: 1 quart

2 cups (500ml) half-and-half 2 cups (500ml) half-and-half
¼ cup (25g) unsweetened Dutch-process cocoa powder ¼ cup (25g) unsweetened Dutch-process cocoa powder
½ cup (100g) sugar ½ cup (100g) sugar
Pinch of kosher or sea salt Pinch of kosher or sea salt
½ cup (130g) smooth peanut butter (not natural style) ½ cup (130g) smooth peanut butter (not natural style)

Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan.
Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
Chill the mixture thoroughly in the refrigerator.
Churn in the ice cream maker.

From The Perfect Scoop.  From The Perfect Scoop.