Tin Roof Ice Cream

1. Warm the milk, sugar, salt, and ½ cup of the cream in a medium saucepan. Scrape the seeds from the vanilla bean and add them to the hot milk mixture. Cover, remove from heat, and let steep at room temperature for 30 minutes.

2. Rewarm the vanilla-infused mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, whisking constantly, then return to the saucepan.

3. Stir constantly over medium heat with a heatproof spatula until it thickens and coats the spatula. Pour through the strainer into the cream. Remove the vanilla bean, wipe clean, and add back to the custard. Stir in the vanilla and cool over an ice bath. Chill in the refrigerator.

4. When ready to churn, remove the vanilla bean. Freeze in an ice cream maker as per manufacturer's instructions. Chop the peanuts into bite-sized pieces.

5. Fold the peanut pieces into the frozen ice cream and layer with Fudge Ripple.

1. To make Chocolate-Covered Peanuts: Melt chocolate in a dry heatproof bowl over simmering water, stirring until smooth. Spread on a plastic-lined plate and chill.

2. Once chilled, chop the chocolate-covered peanuts into bite-sized pieces and mix into 1 quart of ice cream.

Storage: Chocolate-Covered Peanuts can be stored for several months in an air-tight container at room temperature.

1. For Fudge Ripple: Whisk sugar, corn syrup, water, and cocoa powder in a saucepan over medium heat until it bubbles at the edges.

2. Continue whisking till it just boils. Cook for 1 minute, whisking frequently. Stir in the vanilla and let cool. Chill before using.

Mixing: Spoon Fudge Ripple onto the bottom of the storage container, layer ice cream with sauce as you remove it from the machine, avoiding stirring.