Chocolate Peanut Butter Crunch Ice Cream

-Chop 5th Avenue Bars into 1/2 inch chunks and put them into a covered container, and put in freezer while you make the base
-Start the chocolate base… In a double broiler with hot, not boiling water, melt the unsweetened chocolate until smooth.
-Gently whisk in the milk, until smooth.
-Remove the chocolate mixture from heat, cover and place into the refrigerator for 1-3 hours, until cold, the time will depend on your fridge.
-After it’s cooled down, start mixing the basic base.
– In a large bowl, beat the eggs, until they are fluffy and light in color.
-Add the sugar, 1/4 cup at a time, blend after each addition. Once fully incorporated, mix one minute more.
-Whisk in heavy cream, vanilla and pinch of salt.
-Add the chocolate base to cream base and fully mix.
-Remove 1 cup of the ice cream base mixture into a mixer and add the 1/2 cup of peanut butter to it.
-Put remaining ice cream base mixture, into your ice cream maker bowl. Mix for 20 minutes, or however long your ice cream maker takes to become a thick ice cream consistency (per manufacturer’s guidelines).
-Once it’s reached a thicker ice cream state, add the frozen 5th Avenue chunks and the chocolate peanut butter combination and let mix for 5 extra minutes.
-Transfer mix to a freezer safe container and freeze for 6 hours (again, your freezer may take less or more time).
-Enjoy!