Chocolate-Peanut Butter Ice Cream

I'm speechless about this ice cream. I feel like no words can express how rich and wonderfully creamy it really is.
My dad came to visit, and I wanted to have a special dessert waiting. I crumbled peanut butter cups for the topping. The only thing I'd do differently next time is to make double or triple the recipe.
.... Then again; maybe not. That would be WAY too dangerous because I'm sure there are close to a million calories in this bowl.



Ingredients:
2 cups half-and-half
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup smooth peanut butter

Directions:
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.

Source: The Perfect Scoop, by David Lebovitz