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1
Whisk together 3/4 cup sugar and 3 eggs until thick.
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2
In a medium saucepan, bring the milk to a simmer.
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3
Whisk a few tablespoons of the warm milk into the egg mixture, then pour the mixture into the pan.
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4
Cook over low heat, stirring constantly, until the mixture coats a spoon, about 6 minutes.
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5
Remove from the heat and whisk in the creamy peanut butter.
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6
strain into a bowl.
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7
Stir in 1 1/2 cups cream, the peanuts, vanilla and salt and refrigerate for 2 hours.
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8
Scrape the chilled peanut butter mixture into an ice cream maker and prepare according to the manufacturer's directions.
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9
Preheat the oven to 350F
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10
Line 2 baking sheets with parchment paper.
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11
Using an electric mixer, combine the crunchy peanut butter, the remaining 1 cup sugar and 1/4 cup chocolate chips on medium speed.
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12
Whisk together the remaining egg and baking soda, then mix into the crunchy peanut butter mixture until combined.
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13
place tablespoon size balls of dough 2 inches apart on baking sheets.
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14
Bake until golden, about 16 minutes.
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15
Let cool on the baking sheets.
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16
In a small saucepan, bring the remaining 1/2 cream to a boil.
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17
Remove from the heat and stir in the remaining 1/2 cup chocolate chips until smooth.
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18
Cover to keep warm.
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19
Assemble the ice cream sandwiches and drizzle with the chocolate sauce before serving.
