Line a large baking sheet with wax paper.

Mix together powdered sugar and peanut butter (if your peanut butter is solid at room temperature, you may need to warm it slightly in the microwave to be able to add the powdered sugar).

Drop ½ tsp portions of the mixture onto the wax paper, with ½" space between.

Put in freezer to harden.

Add 1 cup cream and cocoa powder to a 2 or 3-quart saucepan. Whisk to combine.

Bring mixture to a boil. Boil for 15 seconds whisking constantly.

Remove from heat add peanut butter and chocolate and whisk until smooth.

Add the additional 1 cup cream. Whisk to combine.

Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside

Add milk sugar and salt to the same saucepan you used to make the cream/chocolate mixture, whisk to combine. Warm over medium heat

Whisk egg yolks in a medium bowl.

Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.

Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula.

Pour the custard through the metal strainer into the other ingredients in the bowl. Stir until combined.

Discard any residue left on the strainer.

Add vanilla and stir to combine.

Chill for at least 3 hours in the refrigerator, or overnight.

Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.

Add half of the churned ice cream to a freezer-friendly container.

Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks. Stir lightly to combine.

Freeze for at least 6 hours or overnight.