Ingredients

Makes about 1 quart

　　1 2/3 cups whole milk

　　1 cup creamy peanut butter

　　1/2 cup plus 3 tablespoons sugar

　　2 teaspoons vanilla

　　3 tablespoons water

　　1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

　　

Step 1

In a saucepan simmer milk, peanut butter, and 1/2 cup sugar over moderate heat, stirring, until smooth, about 1 minute. Stir in vanilla and cool mixture to room temperature. Freeze mixture in an ice-cream maker according to manufacturer's instructions.

　　

Step 2

While ice cream is freezing, in a small saucepan simmer water and remaining 3 tablespoons sugar, stirring, until sugar dissolves. Add chocolate, stirring until smooth, and cool sauce to room temperature.

　　

Step 3

Spread one fourth ice cream in a 2-quart container and top with one third sauce. Layer remaining ice cream and sauce in same manner and with a spatula swirl sauce and ice cream together. Freeze ice cream, covered with plastic wrap, until hard.