Start by melting ½ cup of butter and 6 ounces of semi-sweet chocolate in a medium saucepan over low heat. Stir in 1 cup of granulated sugar and 1 cup of evaporated milk, bringing the mixture to a gentle simmer. Allow it to cook for 5 minutes until thickened, then mix in 1 teaspoon of vanilla extract and a pinch of salt. Let cool completely.

In a mixing bowl, whisk together 4 egg yolks and ¾ cup of granulated sugar until smooth. In a saucepan, heat 2 cups of whole milk until it reaches 165°F, then gradually whisk it into the egg mixture to temper the yolks. Return the mixture to medium heat and cook until it thickens slightly, about 5-7 minutes.

Once thickened, pour it through a fine mesh strainer to ensure a silky-smooth texture.

In the strained custard, mix in 1 cup of heavy cream, 1 tablespoon of vanilla extract, and a pinch of salt. Stir gently until well combined.

Cover and refrigerate for several hours until very cold, ideally overnight.

While the mixture is chilling, slice 1 cup of mini Reese's peanut butter cups in half.

Pour the chilled ice cream base into your ice cream maker and churn for 20-30 minutes until thickened.

Transfer a portion of the churned ice cream to a container, drizzle with hot fudge, and sprinkle with peanut butter cups. Repeat layering until all ingredients are used.

Seal the container tightly and freeze for 4-6 hours to firm up.

Scoop into bowls or cones, and enjoy!