---------- Recipe via Meal-Master (tm) v8.02

     Title: WHITE CHOCOLATE LASAGNA WITH PEANUT ICE CREAM
Categories: Chocolate, Desserts, Ice cream
     Yield: 4 servings

 3 1/2 c  Half & half
     8    Egg yolks
 1 3/4 c  Sugar
     2 ts Vanilla
   1/2 c  Smooth peanut butter
   1/2 c  Heavy cream
     1 c  Unsalted dry-roasted
          -peanuts, coarsely chopped
          -(about 5 oz)
     3 oz Bars white chocolate, broken
          -in half widthwise
    16 oz Bittersweet chocolate
     8 oz Unsalted butter
     1 c  Evaporated milk

 Servings:  4

 Mint sprigs for garnish

 In medium saucepan, scald the half & half over medium
 heat, set aside. In medium bowl, whisk together the
 egg yolks, 3/4 cup sugar, a pinch of salt, and 1 tsp
 of the vanilla.  Gradually whisk in the half & half
 and transfer to the saucepan.  Cook this mixture over
 moderate heat, stirring constantly, until just thick
 enough to coat the back of a spoon (165 on a candy
 thermometer).  This will take 10-15 minutes.  DO NOT
 bring to a boil or you'll have a curdled mess on your
 hands.  Remove from heat and whisk in the peanut
 butter, then add the cream.  Strain this custard into
 a bowl and refrigerate, stirring occasionally, until
 well chilled. In the meantime, line a 10-by-15 inch
 jelly roll pan with wax paper. Transfer custard to a
 Donvier or other ice cream freezer and freeze until
 thickened but still pourable.  Add peanuts.  Pour
 mixture into the jelly roll pan, spread evenly, cover,
 and freeze overnight.

 Prepare sugar syrup by mixing the remaining 1 cup of
 sugar with 1 cup of water.  Bring to a boil to
 dissolve the sugar, then remove from heat and set
 aside 'til later.

 Preheat oven on lowest setting for 5 minutes, then
 turn it off.  Place the 6 pieces of white chocolate on
 a large baking sheet lined with wax paper. Place in
 the warm oven until soft enough to yield when pressed
 by a finger, about 6 minutes.  Using a metal spatula,
 transfer a piece of softened chocolate to an
 individual piece of wax paper (at least 12 inches
 long) and cover with a second sheet of paper.  Using a
 large heavy rolling pin, gently roll the chocolate
 between the paper to form a thin sheet of chocolate,
 about 11 by 4 inches.  Set each sheet of chocolate
 aside while you repeat this with the rest of the
 chocolate. Line 3 baking sheets with wax paper.  When
 the white chocolate is cooled and firm, remove the top
 piece of paper from each chocolate sheet. Using a
 pizza wheel or long sharp knife, trim the edges of
 each sheet to make a neat 3-by-10-inch rectangle, then
 cut each rectangle crosswise to form two 3-by-5-inch
 pieces. Transfer 4 rectangles to each of the prepared
 baking sheets. Keep cool.

 In a double boiler, melt the bittersweet chocolate
 with the butter, stirring until smooth.  Transfer to a
 bowl.  Whisk in 1 cup of the reserved sugar syrup.
 Stir in the evaporated milk and 1 tsp. vanilla. Set
 aside, covered.  Note:  this sauce can be made up to 1
 week in advance and kept, covered, in the fridge.

 With a pizza cutter or thin sharp knife, cut the ice
 cream into ten 3 by-5-inch rectangles.  There will be
 a little left over; do what you will with it. ;-)
 With a spatula, place a piece of the ice cream on each
 of the 4 pieces of white chocolate.  Top each with
 another piece of chocolate, then another layer of ice
 cream, then another piece of chocolate. Freeze for 3
 to 4 hours.

 To serve, remove the assembled lasagnas from the
 freezer and allow to soften slightly at room
 temperature for a few minutes.  Gently reheat the
 fudge sauce in the top of a double boiler or in the
 microwave. Place each of the portions to serving
 plates, spoon fudge sauce over, garnish with mint, and
 serve immediately.

 From Food & Drink Magazine, March 1990 (special
 CHOCOLATE issue), recipe originally from The
 Rattlesnake Club, Detroit.  ^^^^^^^^^

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