Haagen-Daz has a Chocolate Peanut Butter ice cream that is really good, a lighter chocolate base with creamy peanut butter swirls (and no intrusive chunks of grainy, frozen chocolate--my personal ice cream pet peeve).
The on-line recipes I found for this combo seem to go one of two ways. Either the base is a chocolate peanut butter mixture and then the suggestion is to add commercial peanut butter cups, e.g. Reeses. Or they are plain chocolate base with regular pb added, as is, either late in the ice cream freezing process or right at the end so it remains a swirl...but would it? would it not be too hard to mix with semi-freddo base?
The latter is closer to what I seek, but it is clear that HD, in their infinite wisdom have done something to their pb swirl to make it retain creaminess (not frozen grittiness that I fear from experience with previous frozen pb treats).
Any ice cream experimenters out there who have tried something like this? My ice cream maker is a Bosch if that makes any difference...not everyone loves theirs, apparently, but mine has yet to let me down.