INGREDIENTS

INSTRUCTIONS

Servings:  4  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.  From Food & Drink Magazine, March 1990 (special
CHOCOLATE issue),  recipe originally from The Rattlesnake Club,
Detroit. ^^^^^^^^^

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Nutrition (calculated from recipe ingredients)
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Calories: 1440
Calories From Fat: 909
Total Fat: 104.8g
Cholesterol: 541.2mg
Sodium: 250.4mg
Potassium: 722.8mg
Carbohydrates: 109.8g
Fiber: 5.7g
Sugar: 98.8g
Protein: 26g