Bring the milk and cocoa powder to a soft boil.

In a separate bowl combine the sugar and egg yolks.

Slowly add the boiling milk and cocoa powder to the sugar mixture whisking constantly to prevent the eggs from clumping together.

Chill in the refrigerator for at least one hour.

Pour into ice cream maker as directed.

While the ice cream maker is churning, chop up peanut butter cups and set aside. Place peanut butter in a microwave safe container and heat until it becomes the consistency of honey.

When ice cream is as thick as desired, mix in (by hand or if your ice cream maker is open, just toss in) peanut butter cups and slowly swirl in peanut butter.

Eat right away or freeze to eat later!