1-Make peanut butter chunks: Mix ½ cup creamy peanut butter and 3 tablespoons powdered sugar. Drop small portions onto wax paper and freeze until hard.

2-In a saucepan, whisk 1 cup heavy cream and cocoa powder. Bring to a boil for 15 seconds, then remove from heat. Add ½ cup creamy peanut butter and 4 ounces chopped semisweet chocolate; whisk until smooth.

3-Whisk in the remaining 1 cup heavy cream. Strain mixture into a large bowl and set aside.

4-In the same saucepan, warm 1 cup whole milk, ¾ cup granulated sugar, and salt over medium heat.

5-Whisk 4 egg yolks in a separate bowl. When milk mixture is warm, whisk half of it into the egg yolks, then pour the yolk mixture back into the saucepan.

6-Stir constantly over medium heat until the custard thickens enough to lightly coat a spatula.

7-Strain the custard into the chocolate peanut butter mixture. Stir in ½ teaspoon vanilla extract.

8-Chill the mixture in the refrigerator for at least 3 hours or overnight.

9-Churn the chilled mixture in an ice cream maker for 30-40 minutes until it resembles frozen yogurt.

10-Layer half the churned ice cream and half the frozen peanut butter chunks in a freezer-safe container. Repeat layering with the remaining ice cream and chunks.

11-Gently stir to combine. Freeze for at least 6 hours or overnight before serving.