Caramel Peanut Sundae

Preparation

1. Step 1

   To prepare caramel sauce: In a small saucepan over medium heat, stir ½ cup sugar until melted. Reduce heat to low, and slowly add butter, ¼ cup heavy cream and ¼ cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.

2. Step 2

   To prepare ice cream: In a medium saucepan, combine 1½ cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and ⅓ cup sugar until light in color and fluffy. Whisk about ⅓ of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.

3. Step 3

   Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in ½ cup peanuts. Transfer to a plastic container, and freeze.

4. Step 4

   For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.