This ice cream has everything that's great about a Snickers bar, only better.
1/2 to 3/4 cup roasted unsalted peanuts, chilled in freezerIn a blender, combine half and half, peanut butter, 3/4 cup sugar, 1/2 teaspoon salt, and vanilla. Blend until smooth, then transfer to an airtight container and chill for 3 hours or until very cold.While ice cream is churning, heat 1/2 cup sugar with just enough water to moisten in a heavy saucepan. Cook on high heat until sugar melts and caramelizes, rotating pan to correct for hot spots on burner.
During last minute of churning, add chocolate and peanuts. When ice cream is finished churning according to manufacturer's instructions, transfer to a wide, flat container like a loaf pan. Add ice cream in three separate layers, drizzling slightly cooled caramel in between. Work quickly and transfer to freezer to harden for 4 to 6 hours before serving.
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