I'd love to @ivanpopov!

Ingredients

1/2 cup milk
1/2 cup greek yogurt
2 egg yolks
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 1/2 cups (about 250g) semi-sweet dark chocolate

Instructions

1. Combine milk and yogurt in a medium saucepan and place over low heat. Heat until very warm (4-5 minutes) but don't boil. While that is warming, whisk egg yolks and sugar together until pale in color and smooth.
2. Remove milk mixture from heat and pour a little at a time, while whisking, into yolk mixture to temper.
3. Return entire mixture to medium heat and stir gently until it reaches 170 degrees F (75 C). Stir in peanut butter then remove from heat. Cool for about 5 minutes then stir in vanilla and pour into an airtight container. Chill for at least 4 hours in the fridge until completely cooled.
4. Freeze in ice cream maker according to manufacturer's instructions.
5. Melt half of the chocolate an a microwave safe bowl or double boiler and use a spoon or basting brush to coat the sides of 12 paper (or silicone if you have them) cupcake liners. place in freezer for about 5 minutes to harden.
6. Fill each with frozen yogurt and return to freezer for about 1 hour. Once hard, melt remaining chocolate and spread on top of cups to seal. Freeze for at least 5 more minutes before serving.