Directions

1. 1. Note: If you are averse to using alcohol then leave out the Creme de Cacao; it will still come out tasting good.
2. 2. In a double boiler heat heavy cream and egg yolks, whisking continuously, until temperature of the mixture reaches 150 degrees. Let cool.
3. 3. In a separate bowl combine cocoa, Splenda, vanilla, cr�me de cacao and salt. Add egg/cream mixture and mix with a blender until thoroughly blended. Chill in fridge.
4. 4. Pour chilled mixture into ice cream machine and begin churning (whether by hand or electrically); add the half and half and the peanut butter once churning has begun.
5. 5. Finish making the ice cream according to your machine's particular directions (if your machine doesn't recommend or permit adding the half and half and peanut butter later, then just toss that in with the rest of the mixture before you start churning).