Ingredients

The following ingredients have 4 Servings
  • ¾ cup whole milk
  • ¾ cup granulated sugar
  • Pinch of salt
  • 1 ½ cup heavy cream
  • ½ vanilla bean
  • 4 large egg yolks
  • ¼ teaspoon vanilla extract
  • ¾ cup chocolate covered peanuts (, chopped)
  • Fudge ripple (, recipe follows)
  • ¼ cup granulated sugar
  • 2 ½ tablespoons corn syrup
  • ¼ cup water
  • 3 tablespoons unsweetened dutch-process cocoa
  • ¼ teaspoon vanilla extract

Instruction

  • Warm the milk, sugar, salt, and ½ cup of the cream in a medium saucepan. With a paring knife, scrape the seeds from the vanilla bean and put them in the hot milk mixture. Cover, remove from heat, and let steep for 30 minutes.
  • Rewarm the milk mixture. Pour the remaining 1 cup of heavy cream into a large bowl with a mesh strainer set on top. In a separate bowl, whisk together the egg yolks. Slowly pour the hot milk mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and stir with a rubber spatula until thickened and the mixture coats the back of a spoon. Pour the custard through the strainer to remove the vanilla bean and any egg bits into the large bowl. Chill thoroughly in the refrigerator. Prepare the fudge ripple.