Step 1

In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla.

Step 2

Stir occasionally, heating the mixture until bubbles form around the edges.

Step 3

Remove from heat.

Step 4

Meanwhile, whisk 6 egg yolks together, vigorously until pale yellow.

Step 5

After you have removed the cream mixture from heat, remove a few tablespoons of the hot cream mixture from the pan, and slowly, whisking constantly, pour the hot cream mixture into the eggs. Do not add the eggs straight or they will scramble at the bottom.

Step 6

Once you have added about 5 tablespoons of the hot mixture return the pan with the cream mixture to medium-low heat and slowly whisk in the entire egg mixture.

Step 7

Heat, stirring constantly, until thickened. You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you're done. Don't cook hotter than 160 degrees.

Step 8

Remove from heat and chill in the refrigerator (for several hours or overnight).

Step 9

Once the mixture is chilled, whisk it to combine everything one last time and freeze according to your ice cream maker’s instructions (a 4-5 quart machine).

Step 10

When the ice cream is done, spoon 1/4 of the ice cream into a container and dot with dollops of peanut butter and swirl with a knife.

Step 11

Add cookie bits. Repeat layers until you reach the top.

Step 12

Freeze over night for the best results for consistency.