INGREDIENTS
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For the Ice Cream: 2 cups half-and-half 1/4 cup unsweetened Dutch-process cocoa powder 1/2 cup granulated sugar Pinch of salt 1/2 cup smooth peanut butter For the Fudge Ripple: 1/2 cup granulated sugar 1/3 cup light corn syrup 1/2 cup water 6 tablesp