Chocolate Peanut Butter Cookie Dough Ice-cream

Custard

1. In a medium saucepan, whisk the cocoa into 1 cup of heavy cream until smooth and well blended

2. Whisk in the remaining ½ cup of cream, the 1½ cups of milk, sugar and chocolate.

3. Whisk the egg yolks and salt in another small bowl and set aside

4. Place the saucepan with the milk and chocolate mixture over medium heat and cook, stirring, until it just begins to boil then remove from the heat

5. Gradually whisk about 1 cup of the hot custard mixture into the egg yolks

6. Pour the egg yolk mixture back into the hot custard mixture in the saucepan and whisk to blend thoroughly

7. Place the pan over medium-low heat and continue to cook, stirring, until the mixture coats the back of a spoon or to about 80°C

8. Stir in the 1½ tsp of vanilla extract.

9. Place a fine mesh sieve over a bowl and strain the hot mixture into the bowl.

10. Let the chocolate mixture cool to room temperature then place the bowl, covered, in the fridge for at least 3 hours

11. While the custard cools, make the cookie dough (below)

12. Slice the disk of cookie dough into small chunks. Put the cookie dough chunks in a container and put the container in the freezer.

13. Churn the custard in an ice cream machine according to the manufacturer's directions

14. Just before the ice-cream is ready, add the chunks of cookie dough along with the optional chopped peanuts and chocolate chips

15. Cover and freeze until firm

Peanut Butter Cookie Dough

1. Use an electric mixer to combine the butter, peanut butter and brown sugar

2. Beat for about 3 to 4 minutes, until light and fluffy

3. Beat in the 1 tsp of milk, ½ tsp of vanilla and the flour

4. Fold in chocolate chips, if using

5. Place the cookie dough in the fridge