Dark Chocolate PB Ice Cream

It was dark and yummy.  You can use PB or not or add mint or whatever you would like.

Start with the chocolate sauce.
1/2 cup of sugar
1/2 cup of coco powder
1/2 cup of coffee
1 1/2 oz of dark chocolate (I used 72% but anything from 50% on up is fine)

Mix sugar, coffee, and coco in a sauce pan over medium heat and bring to a boil.  Once its at a full boil boil for 30 seconds.

Finely chop chocolate and mix in.  Let rest for 5 min off heat and then set aside.

Ice Cream Base:
1 1/2 cups of milk
1 1/2 cups of cteam
3 tablespoon of corn syrup
1 1/2 oz of cream cheese
1/2 cup of sugar
1/8 teaspoon of salt
1 tablespoon and 1 teaspoon of corn starch

 Wisk 2 tablespoons of milk with corn starch and set aside.

Mix in cream cheese into chocolate sauce so it can melt.

Mix sugar, corn starch, salt, milk, and cream in a sauce pan. Over medium heat bring to a full boil.  Once it comes a boil boil for four min.  Then add the corn starch slurry and return to a boil and boil for about a min and thick.

Mix chocolate into milk mixture.  Cool in fridge over night.

Churn ice cream.

Melt 3ish tablespoons of PB in the microwave for about 30 seconds or until runny but not hot.  Layer lice cream and peanut butter and then freeze for about 3-4 hour or until firm.