ICE CREAM CAKE

For the Candied Peanuts

Combine the peanuts, sugar, water and salt in a large high-sided skillet.

Cook the peanuts while stirring constantly until the sugar begins to crystallize.

Turn the heat to low, and continue cooking and stirring the peanuts until they become a medium amber color.

Transfer the candies peanuts to a large rimmed baking sheet lined with parchment paper.

Allow the peanut to cool to room temperature. Store in an airtight container for up to 1 week before using.

For the Caramel Sauce

Combine the sugar and water in a tall pot. Begin heating the pot over medium-high heat.

Stir just until the sugar has dissolved. Continue cooking until the entire mixture has become a medium amber color.

Turn off the heat and add the butter. Be careful as the mixture will sputter.

Once the sauce has settled down once again, add the cream and salt. Again, it will likely sputter.

Allow the caramel sauce to cool to room temperature, then transfer the sauce to a sealable container. Store in the refrigerator until ready to use.

For the Vanilla Ice Cream Base (Crème Anglaise)

Combine the milk, cream, vanilla bean seeds and pod, and about half of the sugar in a medium pot.

Begin heating the milk mixture over medium-high heat. Make sure to stir the mixture periodically to avoid scorching.

Once the milk mixture has come to a boil, turn off the heat.

In a medium bowl, whisk together the remaining sugar and egg yolks.

Temper the hot milk mixture into the egg yolks by adding small amounts at a time and whisking well in between additions.

Return the mixture to the stove top and cook the custard over medium-low heat until it has thickened and reached 82°C/180°F. Make sure to slowly stir the entire time to avoid curdling of the eggs.

Once at temperature, strain the mixture through a fine mesh sieve. Stir in the salt. Cool the ice cream base over an ice bath until it reaches room temperature (22°C/72°F).

Store the ice cream base in a sealable container in the refrigerator overnight or up to 3 days.

For the Chocolate Ice Cream Base (Crème Anglaise)

Combine the milk, cream, and about half of the sugar in a medium pot.

Begin heating the milk mixture over medium-high heat. Make sure to stir the mixture periodically to avoid scorching.

Once the milk mixture has come to a boil, turn off the heat.

In a medium bowl, whisk together the remaining sugar, cocoa powder, and espresso powder. Add the egg yolks to the cocoa powder mixture and whisk to combine.

Temper the hot milk mixture into the egg yolks by adding small amounts at a time and whisking well in between additions.

Return the mixture to the stove top and cook the custard over medium-low heat until it has thickened and reached 82°C/180°F. Make sure to slowly stir the entire time to avoid curdling of the eggs.

Once at temperature, stir in the vanilla extract, salt, and chopped chocolate. Stir until all of the chocolate has melted. Strain the mixture through a fine mesh sieve.

Cool the ice cream base over an ice bath until it reaches room temperature (22°C/72°F).

Store the ice cream base in a sealable container in the refrigerator overnight or up to 3 days.

For the Cookie Crunch Base

Combine the cookies in the base of a food processor. Pulse until the cookies have all broken down.

Add the butter and pulse until the mixture is homogeneous. Reserve until ready to use.

For the Chocolate Fudge Filling

Combine the ingredients in a medium pot.

Bring the mixture to a boil. Continue cooking until the sauce has thickened, about 10-15 minutes.

Allow the sauce to cool to room temperature, then refrigerate until completely cooled.

For the Chocolate Ganache

Add the chopped chocolate and salt to a medium bowl.

Heat the heavy cream in a small pot until simmering.

Pour the hot cream over the chocolate and let it sit for 1 minute.

Start stirring the chocolate in the center of the bowl, working your way outwards. The ganache should be silky and lumpless. If there are any remaining pieces of chocolate, reheat the ganache over a double boiling for only 5-10 seconds at a time.

Let the ganache cool to 80 °F in the bowl. Optionally, once cooled, transfer the ganache to a squeeze bottle. Use immediately, if the ganache gets too thick, gradually reheat it in the microwave.

For the Candy Bar Ice Cream Cake

Pour the cookie base into a 10-inch high-sided springform pan. Press the base into the bottom of the pan using a small flat-bottomed bowl or a spoon. Freeze for 20 minutes.

Churn the vanilla ice cream base using an ice cream machine. Pour all of the ice cream into the springform pan, on top of the cookie base. Smooth out the top with a mini offset spatula and let the cake freeze for 30 minutes.

Scoop out a ring of vanilla ice cream, and pipe in the cooled chocolate fudge sauce.

Add the scooped out vanilla ice cream back to cover the chocolate ring. Freeze the cake for at least 2 hours.

Combine the caramel sauce and candied peanuts in a small bowl.

Pour the caramel peanut sauce over the frozen vanilla ice cream layer. Smooth it out into an even layer and freeze the cake for at least 2 hours.

Churn the chocolate ice cream base and pour the chocolate ice cream over the frozen caramel peanut layer. Smooth it out into an even layer and freeze the cake overnight.

Unmold the cake by rubbing your hands on the outside of the springform pan, this will only slightly warm the exterior, making it easy to unmold. Remove the side and bottom of the springform pan and transfer the cake.

Pipe ganache to form drips along the outside of the cake. You may need to coax the ganache down the sides of the cake with a spoon before the ganache sets.

Garnish with cookies, chocolate bark, sprinkles, leftover candied peanuts, and any other topping you like. Freeze or serve immediately.