Meanwhile, place egg yolks and remaining 1/2 cup + 2 tablespoons sugar in mixing bowl. Mix on medium speed 2 minutes or until thick and pale yellow in color. In a slow, steady stream, add 1 cup of warm cream mixture to egg mixture. When combined, pour yolk mixture into saucepan with remaining cream mixture. Add cocoa powder and cook, whisking constantly, over medium-low heat until mixture is thick enough to coat back of spoon. Strain through fine-mesh strainer set over large bowl. Stir in vanilla. Cover with plastic wrap placed directly on custard; chill completely.

Pour custard mixture into your ice cream machine and freeze according to instructions for your machine (mine took about 30 minutes). Add chocolate chips during last minute of churning. Transfer ice cream to freezer to harden completely (at least 4 hours). Makes about 7 cups ice cream.

Meanwhile, make the Salted Peanut Butter Cookies: In small bowl, stir together flour, baking soda, baking powder and kosher salt.

Beat butter, sugar and brown sugar in large mixer bowl 2 minutes or until creamy. Add egg and peanut butter; beat 2 minutes longer. Add flour mixture; beat until just combined. Wrap dough in plastic wrap and refrigerate at least 3 hours.

Preheat oven to 300 degrees F. Shape dough into 1-1/4-inch balls and place 3 inches apart on ungreased rimmed baking pans. Use fork to flatten each ball in a crisscross pattern. Sprinkle each cookie with a pinch of flaky salt.

Transfer to oven and bake 16 to 18 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 24 cookies.