Mint sprigs for garnish

In medium saucepan, scald the half & half over medium heat, set aside. In medium bowl, whisk together the egg yolks, 3/4 cup sugar, a pinch of salt, and 1 tsp of the vanilla. Gradually whisk in the half & half and transfer to the saucepan. Cook this mixture over moderate heat, stirring constantly, until just thick enough to coat the back of a spoon (165 on a candy thermometer). This will take 10-15 minutes. Do Not bring to a boil or you'll have a curdled mess on your hands. Remove from heat and whisk in the peanut butter, then add the cream. Strain this custard into a bowl and refrigerate, stirring occasionally, until well chilled. In the meantime, line a 10-by-15 inch jelly roll pan with wax paper. Transfer custard to a Donvier or other ice cream freezer and freeze until thickened but still pourable. Add peanuts. Pour mixture into the jelly roll pan, spread evenly, cover, and freeze overnight.

Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of water. Bring to a boil to dissolve the sugar, then remove from heat and set aside 'til later.

Preheat oven on lowest setting for 5 minutes, then turn it off. Place the 6 pieces of white chocolate on a large baking sheet lined with wax paper. Place in the warm oven until soft enough to yield when pressed by a finger, about 6 minutes. 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. 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. Set each sheet of chocolate aside while you repeat this with the rest of the chocolate. Line 3 baking sheets with wax paper. When the white chocolate is cooled and firm, remove the top piece of paper from each chocolate sheet. 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. Transfer 4 rectangles to each of the prepared baking sheets. Keep cool.

In a double boiler, melt the bittersweet chocolate with the butter, stirring until smooth. Transfer to a bowl. Whisk in 1 cup of the reserved sugar syrup. Stir in the evaporated milk and 1 tsp. Vanilla. Set aside, covered. Note: this sauce can be made up to 1 week in advance and kept, covered, in the fridge.

With a pizza cutter or thin sharp knife, cut the ice cream into ten 3 by-5-inch rectangles. There will be a little left over; do what you will with it. ;-) With a spatula, place a piece of the ice cream on each of the 4 pieces of white chocolate. Top each with another piece of chocolate, then another layer of ice cream, then another piece of chocolate. Freeze for 3 to 4 hours.

To serve, remove the assembled lasagnas from the freezer and allow to soften slightly at room temperature for a few minutes. Gently reheat the fudge sauce in the top of a double boiler or in the microwave. Place each of the portions to serving plates, spoon fudge sauce over, garnish with mint, and serve immediately.

originally from The Rattlesnake Club, Detroit. ^^^^^^^^^