Melt ½ cup of butter in a medium saucepan over low heat. Stir in 1 cup of semi-sweet chocolate chips, 1 cup of granulated sugar, and 1 cup of evaporated milk. Simmer for 5 minutes while stirring until thickened. Remove from heat and stir in 1 teaspoon of vanilla extract and a pinch of salt. Cool completely.

Whisk together 6 egg yolks and ¾ cup of granulated sugar until pale and creamy. Heat 2 cups of whole milk over medium heat to 165°F. Gradually add hot milk to egg mix to temper yolks, then return to saucepan, cooking on low until thickened about 5 minutes.

Strain the custard through a fine-mesh sieve into a large mixing bowl. Let it cool slightly.

Mix in 2 cups of heavy cream, 1 tablespoon of vanilla extract, and a pinch of salt. Whisk until smooth and combined.

Cover bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Slice 1 cup of mini Reese’s peanut butter cups in half. Pour cold mixture into ice cream maker and churn according to instructions for 20-30 minutes.

Transfer half of the churned ice cream to a 9x5 inch loaf pan. Drizzle with hot fudge and sprinkle half of the peanut butter cups. Swirl gently and repeat with remaining ice cream, fudge, and cups.

Cover and freeze for several hours or preferably overnight until firm.

When ready to serve, scoop into bowls or cones. Optionally drizzle with more fudge and garnish with peanut butter cups.