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1
In a medium nonreactive saucepan over medium heat, combine the milk, heavy cream, sugar, and chocolate.
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2
Whisk until the sugar is dissolved and the chocolate melts completely.
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3
Heat the mixture to the scalding point (where bubbles form around the edge of the pan).
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4
Remove from the heat.
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5
Beat the egg yolks in a large mixing bowl.
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6
Whisk in 1/2 cup of the hot cream mixture and then whisk the egg mixture into the remaining hot cream mixture in the saucepan.
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7
Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes.
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8
Remove from the heat and strain through a fine-mesh sieve into a clean mixing bowl.
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9
Cover the top of the mixture with plastic wrap and transfer to the refrigerator until thoroughly chilled.
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10
Process in an ice cream machine according to manufacturer's directions.
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11
Transfer to an airtight, lidded container and freeze for 2 to 3 hours or up to overnight.
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12
Make the cookies:
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13
Heat the oven to 350 degrees F and position 2 oven racks in the center of the oven.
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14
Combine the peanut butter, sugar, and egg in a mixing bowl and stir until smooth.
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15
Divide the dough into 12 portions, each about 2 heaping tablespoons each.
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16
Roll each portion in your hands to form a smooth ball.
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17
Place the cookie dough balls about 2 inches apart on ungreased baking sheets.
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18
Press down on each ball of dough with a fork to form a crosshatch pattern.
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19
Bake the cookies, switching the baking sheet positions mid way through cooking, until they are lightly golden, 12 to 14 minutes.
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20
Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling.
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21
When ready to assemble the ice cream sandwiches, place a heaping 1/2 cup of ice cream onto the center of 6 cookies.
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22
Top with 6 remaining cookies and press lightly to form a sandwich.
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23
Roll the edges of the cookies in the toasted nuts, if using, and serve immediately.
