---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Desserts, Ice cream
       Yield: 4 servings
   3 1/2 c  Half & half
       8    Egg yolks
   1 3/4 c  Sugar
       2 ts Vanilla
     1/2 c  Smooth peanut butter
     1/2 c  Heavy cream
       1 c  Unsalted dry-roasted
            -peanuts, coarsely chopped
            -(about 5 oz)
       3 oz Bars white chocolate, broken
            -in half widthwise
      16 oz Bittersweet chocolate
       8 oz Unsalted butter
       1 c  Evaporated milk
   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.  ^^^^^^^^^