In a saucepan over medium heat, combine the heavy cream, milk, half the sugar, and a pinch of salt. Heat until steaming, not boiling.

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and fluffy.

Slowly pour the warm cream into the egg mixture while whisking constantly. Return the combined mixture to the saucepan and cook over low heat, stirring constantly until thickened and it coats the back of a spoon.

Remove from heat and stir in the peanut butter and vanilla extract until smooth. Chill the mixture in the refrigerator for at least 2 hours.

In a bowl, mix the softened cream cheese, ¼ cup sugar, and 1 tsp vanilla extract until creamy. Set aside.

Churn the chilled ice cream base in your ice cream maker according to the manufacturer’s instructions.

In the last 5 minutes of churning, gently fold in the brownie chunks and spoonfuls of the cheesecake mixture.

Transfer the churned ice cream to a freezer-safe container. Swirl the remaining cheesecake mixture and brownie chunks throughout with a knife.

Freeze for at least 2 hours, then scoop and enjoy!