Heat the Base: Heat the half-and-half and sugar in a saucepan over medium-low heat. Remove from heat when the mixture begins to simmer.

Temper the Eggs: In a separate bowl, beat the two large eggs. Slowly pour half of the cream mixture into the eggs, whisking steadily to temper the eggs (this prevents them from scrambling). Add the rest of the warmed cream and whisk until well blended.

Cook the Custard: Pour the cream mixture back into the saucepan. Stir in the heavy cream and vanilla extract. Cook the cream over medium-low heat, stirring frequently, until thickened, just thick enough to coat the backside of a wooden or metal spoon.

Chill the Base: Transfer the cream mixture to a bowl and cover it with plastic wrap, making sure to lightly press the plastic wrap over the top of the cream. Refrigerate for 4 hours or up to 24 hours.

Churn the Ice Cream: Pour the chilled cream mixture into an ice cream maker. Prepare according to the instructions on the ice cream maker.

Add the Goodies: Once the ice cream is frozen, keep the machine running and add the chocolate fudge sauce and the mini peanut butter cups. Churn until the two ingredients are just combined.

Harden and Serve: Transfer the ice cream to a glass baking dish or bread pan. Cover again with plastic wrap and freeze until ready to serve. Enjoy!