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1
Lightly butter large baking sheet.
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2
Combine sugar, corn syrup and water in heavy medium saucepan.
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3
Stir over medium-low heat until sugar dissolves.
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4
Attach clip-on candy thermometer to side of pan.
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5
Increase heat to medium.
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6
Using wooden spoon, stir constantly but slowly until temperature reaches 300F, occasionally brushing down sides of pan with wet pastry brush, about 20 minutes.
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7
Remove from heat; immediately add baking soda and stir until very foamy.
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8
Immediately stir in peanuts.
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9
Working quickly, pour out onto baking sheet.
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10
Cool completely.
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11
Coarsely chop peanut brittle.
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12
(Can be made 3 days ahead.
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13
Store in airtight container.)
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14
Combine milk and sugar in heavy medium saucepan.
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15
Scrape in seeds from vanilla bean; add bean.
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16
Stir over medium heat until sugar dissolves.
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17
Bring to boil.
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18
Remove from heat.
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19
Whisk yolks in medium bowl to blend.
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20
Gradually whisk in hot milk mixture.
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21
Return mixture to saucepan.
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22
Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil).
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23
Strain into bowl.
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24
Whisk in cream.
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25
Chill.
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26
Process custard in ice cream maker according to manufacturer's instructions.
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27
Transfer to large container.
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28
Mix in 2 cups chopped peanut brittle.
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29
Cover and freeze.
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30
Reserve remaining brittle for garnish.
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31
(Can be made 3 days ahead.
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32
Keep frozen.)
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33
Bring water and corn syrup to simmer in heavy medium saucepan.
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34
Reduce heat to low.
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35
Add both chocolates and stir until smooth.
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36
(Can be made 1 day ahead.
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37
Cover; chill.
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38
Rewarm over low heat.)
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39
Serve warm.
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40
Top ice cream with Chocolate Sauce, whipped cream and peanut brittle.
