2 cups half-and-half
¼ cup unsweetened Dutch-process cocoa powder
½ cup sugar
Pinch of salt
½ cup smooth peanut butter

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, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Peanut Butter Patties
6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners’ sugar

Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter Patties into 1 quart of ice cream as you remove it from the machine.

Storage: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.

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