chocolate peanut butter cup ice cream

Ingredients
1 t instant decaf
1 T hot water
4 oz bittersweet
about 10 mini Reese Cups (cut in half)
1/2 can sweet condensed milk
1 1/4 c heavy whipping cream
1/2 t vanilla
pinch of salt

Preparation
Combine chocolate (melted) and condensed milk, mix well. You may strain this if you like.
Add coffee. Chill chocolate mix, cream, and utensils (including whisk & stainless steel bowl). After an hour, measure whipping cream, whip on high speed. Gradually add chocolate mix in thirds, continue to whip. Cover bowl and chill. Clean whisk. Chill whisk. Repeat after 20 minutes mixing. Repeat again after 20 more minutes. Chill chocolate ice cream for 20 more minutes. Cut peanut butter cups in half. Fold into chocolate base.

Place in quart container that is lined with a plastic quart baggie. Seal baggie, place lid on container, Freeze up to 24 hours. Enjoy!