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1
To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted.
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2
Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering.
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3
Remove from heat, and add salt and 2 tablespoons corn syrup.
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4
Mix until smooth.
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5
Cool, cover and refrigerate until chilled, 2 hours or overnight.
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6
To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup.
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7
Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy.
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8
Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan.
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9
Continue to heat mixture until it is thick enough to coat the back of a spoon.
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10
Strain into a bowl set over ice water, and allow to cool.
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11
Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions.
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12
When ice cream has finished churning, stir in 1/2 cup peanuts.
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13
Transfer to a plastic container, and freeze.
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14
For assembly: Pour a little caramel sauce into each of 4 tall glasses.
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15
Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer.
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16
Add more caramel sauce, and sprinkle on some chopped peanuts.
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17
Add whipped cream, top with more caramel sauce and peanuts, and serve.
