In a heatproof bowl, break up the yolks with a whisk. Stir in half of the sugar (6 tablespoons). In another heatproof bowl, add peanut butter and set aside.

In a heavy saucepan over medium-high heat, stir together, cream, milk, salt and remaining sugar. When the mixture begins to simmer, reduce heat to medium.

Using a spatula, stir the cream in the saucepan while pouring the egg and cream mixture back into the saucepan.

Cook mixture over medium heat until thickened. (It should coat the back of a spoon.)

Strain the base through a fine mesh strainer into the bowl containing the peanut butter. Stir. Set the container into an ice-water bath. Stir the base occasionally until it has cooled.

Remove base from the ice water bath. Cover with plastic wrap. Chill in the refrigerator for at least 2 hours or overnight.

Freeze the base in your ice cream maker, according to manufacturer's instructions. When mixture has thickened, but not completely, add brownie chunks and peanut butter cups. When ready to freeze, pour into a cold loaf pan or ice cream container. Freeze 1-2 hours before serving. Store in the freezer up to 1 week.