Peanut Butter and Chocolate Ice Cream
Bring 200 ml (approximately 3/4 cup) milk and the cream to a boil. Whisk the egg yolks with the sugar over a hot water bath until creamy. Gradually whisk in the hot milk mixture. Continue whisking for about 10 minutes, until thick and creamy. Transfer to an ice bath and stir until cold. Pour into a shallow metal tray and freeze for about 30 minutes.
Chop the chocolate coarsely and melt with the remaining milk. Let cool slightly. Mix the peanut butter with the heavy cream.
Swirl the chocolate and peanut butter into the slightly frozen ice cream. Freeze for 30 minutes, gently stir with a spoon then freeze for 3 hours, stirring occasionally.
Scoop the ice cream into serving bowls to serve.