Chocolate Peanut Butter Ice Cream
2 quarts

6 ounces semisweet chocolate
2 cups milk
1 cup sugar
1/2 cup smooth peanut butter
2 cups whipping cream
2 teaspoons vanilla
2/3 cup chopped peanut butter cups

Combine chocolate, milk and sugar in heavy 2-quart saucepan; cook, stirring frequently, over medium heat, until chocolate melts. Stir in peanut butter until smooth; let cool to lukewarm. Stir in cream and vanilla; refrigerate until cold, about 1 hour. Freeze in ice cream maker according to manufacturer's directions. Transfer ice cream to plastic freezer container; stir in peanut butter cups. Let ripen in freezer, covered, at least 3 hours before serving.