To Die For Double Chocolate Peanut Butter Ice Cream

Stir whole milk heavy cream sugar and cocoa powder together in a saucepan over low heat; cook stirring until sugar and cocoa powder have dissolved about 5 minutes.

Beat egg yolks in a bowl with an electric mixer until thick and pale yellow about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks whisking constantly.

Pour egg yolk mixture into cocoa mixture; cook stirring constantly until the mixture is thick enough to coat the back of a wooden spoon about 5 minutes. Pour cocoa mixture into a bowl.

Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold about 2 hours.

Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife fold peanut butter through ice cream to form ribbons of peanut butter throughout.