Set a small pot over medium heat. Pour in your cocoa powder, milk, half and half. Cook at 130°F until the ingredients face intense heat. Stir at intervals to make the cocoa powder dissolve well and soak into the milk and cream.
Get a medium-sized bowl ready. Pour into the egg substitute and sugar, then mix. Ensure the sugar dissolves completely.
Pour a portion of the hot milk mixture into the egg-sugar mixture. Add the mixture to the rest of the milk mixture on the stove. Stir vigorously and reduce to medium heat.
Leave the mixture at about 185°F until it thickens enough to get stuck to your stirrer (spoon).LeavLeave
Turn off the heat completely. Add in your creamy peanut butter, salt, and vanilla extract.
Stir well until the ingredients melt and soak totally into each other to form a single base. Cover the base and refrigerate for about 8 hours.
Get your ice cream maker ready, pour in the base, and freeze for about 20 minutes until the cream becomes soft-textured.
Transfer cream into an air-tight container. Freeze for about 3 hours. At this point, the cream would have emerged smooth like a gel and brown.
Your chocolate peanut butter gelato is ready.