| 1 | Servings: 4 mint sprigs for garnish in medium saucepan, scald the half & half over medium heat, set aside. |
| 2 | In medium bowl, whisk together the egg yolks, ?cup sugar, a pinch of salt, and 1 tsp of the vanilla. |
| 3 | Gradually whisk in the half & half and transfer to the saucepan. |
| 4 | Cook this mixture over moderate heat, stirring constantly, until just thick enough to coat the back of a spoon (165 on a candy thermometer). |
| 5 | This will take 10-15 minutes. |
| 6 | Do not bring to a boil or you"ll have a curdled mess on your hands. |
| 7 | Remove from heat and whisk in the peanut butter, then add the cream. |
| 8 | Strain this custard into a bowl and refrigerate, stirring occasionally, until well chilled. |
| 9 | In the meantime, line a 10-by-15 inch jelly roll pan with wax paper. |
| 10 | Transfer custard to a donvier or other ice cream freezer and freeze until thickened but still pourable. |
| 11 | Add peanuts. |
| 12 | Pour mixture into the jelly roll pan, spread evenly, cover, and freeze overnight. |
| 13 | Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of water. |
| 14 | Bring to a boil to dissolve the sugar, then remove from heat and set aside "til later. |
| 15 | Preheat oven on lowest setting for 5 minutes, then turn it off. |
| 16 | Place the 6 pieces of white chocolate on a large baking sheet lined with wax paper. |
| 17 | Place in the warm oven until soft enough to yield when pressed by a finger, about 6 minutes. |
| 18 | Using a metal spatula, transfer a piece of softened chocolate to an individual piece of wax paper (at least 12 inches long) and cover with a second sheet of paper. |
| 19 | Using a large heavy rolling pin, gently roll the chocolate between the paper to form a thin sheet of chocolate, about 11 by 4 inches. |
| 20 | Set each sheet of chocolate aside while you repeat this with the rest of the chocolate. |
| 21 | Line 3 baking sheets with wax paper. |
| 22 | When the white chocolate is cooled and firm, remove the top piece of paper from each chocolate sheet. |
| 23 | Using a pizza wheel or long sharp knife, trim the edges of each sheet to make a neat 3-by-10-inch rectangle, then cut each rectangle crosswise to form two 3-by-5-inch pieces. |
| 24 | Transfer 4 rectangles to each of the prepared baking sheets. |
| 25 | Keep cool. |
| 26 | In a double boiler, melt the bittersweet chocolate with the butter, stirring until smooth. |
| 27 | Transfer to a bowl. |
| 28 | Whisk in 1 cup of the reserved sugar syrup. |
| 29 | Stir in the evaporated milk and 1 tsp. vanilla. |
| 30 | Set aside, covered. |
| 31 | Note: this sauce can be made up to 1 week in advance and kept, covered, in the fridge. |
| 32 | With a pizza cutter or thin sharp knife, cut the ice cream into ten 3 by-5-inch rectangles. |
| 33 | There will be a little left over; do what you will with it. |
| 34 | ;-) with a spatula, place a piece of the ice cream on each of the 4 pieces of white chocolate. |
| 35 | Top each with another piece of chocolate, then another layer of ice cream, then another piece of chocolate. |
| 36 | Freeze for 3 to 4 hours. |
| 37 | To serve, remove the assembled lasagnas from the freezer and allow to soften slightly at room temperature for a few minutes. |
| 38 | Gently reheat the fudge sauce in the top of a double boiler or in the microwave. |
| 39 | Place each of the portions to serving plates, spoon fudge sauce over, garnish with mint, and serve immediately |
