Step 1: Make the Ice Cream Base

1. In a medium saucepan, heat heavy cream, milk, sugar, and salt over medium heat. Stir until the sugar dissolves and the mixture is warm, but not boiling.
2. In a separate bowl, whisk egg yolks until smooth. Slowly pour in about ½ cup of the warm cream mixture, whisking constantly to temper the eggs.
3. Gradually pour the egg mixture back into the saucepan, stirring continuously. Cook over low heat until the mixture thickens slightly (it should coat the back of a spoon).
4. Remove from heat and stir in vanilla extract. Strain through a fine-mesh sieve to remove any lumps, then let cool. Cover and refrigerate for at least 4 hours (or overnight).

Step 2: Churn the Ice Cream

5. Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes). It should look like a soft serve consistency.

Step 3: Add the Mix-Ins

6. Fold in chopped peanut butter cups gently.
7. Transfer half of the ice cream to a freezer-safe container. Drizzle half of the fudge sauce over the top and use a knife to swirl it through. Repeat with the remaining ice cream and fudge sauce.
8. For extra indulgence, drizzle melted peanut butter over the top and swirl it in.

Step 4: Freeze & Serve

9. Cover and freeze for at least 4-6 hours, or until firm.
10. Scoop, serve, and enjoy with extra peanut butter cups and fudge sauce if you’re feeling fancy!