Hot-Tin-Roof Sundaes
Adapted from Gourmet
6 to 8 servings

In my experience, this recipe makes way more chocolate sauce than you will need for the sundaes.  This is not a terrible problem to have.  However, if you make it in advance and are reheating it, don’t reheat the whole portion at once.  Just scoop out as much as you will need and rewarm that portion.

Chocolate-Caramel Sauce
1 cup sugar
¼ cup water
¼ cup corn syrup
1 cup heavy whipping cream
2 tbsp. unsalted butter
½ tsp. kosher salt
½ tsp. vanilla extract
4 ounces bittersweet chocolate (preferably 60% cocoa), chopped

Ice Cream
3 cups reduced-fat milk (2%)
12 tbsp. cocoa nibs, divided
6 tbsp. sugar
6 tbsp. light corn syrup
3 large egg yolks
1 tbsp. cornstarch
1½ cups chilled heavy whipping cream
Pinch of kosher salt
Chile-Lime Peanuts (recipe follows)

For Chocolate Sauce:
Stir first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves, occasionally brushing down pan sides with wet pastry brush.  Increase heat and boil until syrup is deep amber, swirling pan occasionally, about 10 minutes.  Turn off heat.  Add cream and butter (mixture will bubble up).  Stir until any caramel bits dissolve.  Stir in salt and vanilla.  Add chocolate; stir until melted.  (Can be made 1 week ahead.  Transfer sauce to medium bowl.  Cover and chill.  Rewarm before using.)

For Ice Cream:
Bring milk, 6 tablespoons cocoa nibs, sugar, and corn syrup just to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves.  Remove from heat; cover.  Steep 20 minutes.

Whisk egg yolks and cornstarch in medium bowl until blended; gradually whisk in warm milk mixture.  Return custard to same saucepan.  Cook over medium heat, stirring constantly, until custard thickens and just begins to boil, 2 to 3 minutes.  Strain custard into large bowl; discard nibs.  Whisk in cream and salt.  Chill custard until cold.

Process custard in ice cream maker according to manufacturer’s instructions.  Transfer to container; mix in remaining 6 tablespoons cocoa nibs.  Cover and freeze at least 2 hours and up to 2 days.

For each sundae, place 2 scoops ice cream in a short tumbler; spoon warm sauce over.  Sprinkle with Chile-Lime Peanuts.

Chile-Lime Peanuts
Makes about 2 cups

2 cups raw Spanish peanuts
1 tbsp. olive oil
2 tsp. coarse kosher salt
1 tsp. sugar
2 tsp. fresh lime juice
1 tsp. hot pepper sauce
¾ tsp. cayenne pepper

Preheat oven to 350ºF.  Toss peanuts, olive oil, coarse kosher salt, and sugar in medium bowl to coat evenly.  Scrape mixture onto rimmed baking sheet.  Roast nuts until fragrant and beginning to darken, stirring occasionally, about 30 minutes.  Transfer nuts to large bowl.  Add lime juice, hot pepper sauce, and cayenne pepper; toss to coat.  Cool nuts completely.  (Can be made 1 week ahead.  Store in airtight container in refrigerator.)