• 1 recipe Dark Chocolate

For the Peanut Butter Swirl

• 1 cup (240 ml) heavy cream
• 2 teaspoons golden syrup
• ¼ cup (50 g) organic cane sugar
• 1 cup (250 g) all-natural peanut butter
• 1 teaspoon vanilla extract

1. Prepare Dark Chocolate according to the recipe directions. Transfer the cooled base to a storage container and refrigerate until ready to use.
2. Make the peanut butter swirl: In a medium saucepan, combine the cream, syrup, and sugar and cook over low heat, stirring occasionally, until the sugar granules have dissolved, but not a moment longer. Remove the pan from the heat and add the peanut butter and vanilla. Whisk until smooth.
3. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
4. Transfer the ice cream to a storage container, gently folding in heaping spoonfuls of the peanut butter mixture as you do, softly lifting and spinning it throughout the ice cream. Be careful not to overmix. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.