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1
Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream in a medium saucepan.
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2
With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture.
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3
Cover, remove from the heat, and let steep at room temperature for 30 minutes.
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4
Rewarm the vanilla-infused mixture.
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5
Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top.
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6
In a separate medium bowl, whisk together the egg yolks.
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7
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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8
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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9
Pour the custard through the strainer and stir it into the cream to cool.
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10
Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard.
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11
Stir in the vanilla and stir until cool over an ice bath.
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12
Chill thoroughly in the refrigerator.
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13
When ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused).
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14
Freeze the ice cream in your ice cream maker according to the manufacturer's instructions.
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15
While the ice cream is freezing, chop the peanuts into bite-sized pieces.
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16
Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
