• Warm the milk, sugar, salt, and ½ cup of the cream in a medium saucepan. With a paring knife, scrape the seeds from the vanilla bean and put them in the hot milk mixture. Cover, remove from heat, and let steep for 30 minutes.
• Rewarm the milk mixture. Pour the remaining 1 cup of heavy cream into a large bowl with a mesh strainer set on top. In a separate bowl, whisk together the egg yolks. Slowly pour the hot milk mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and stir with a rubber spatula until thickened and the mixture coats the back of a spoon. Pour the custard through the strainer to remove the vanilla bean and any egg bits into the large bowl. Chill thoroughly in the refrigerator. Prepare the fudge ripple.

To make the fudge ripple:

• Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly until the mixture comes to a boil. Cook for 1 minute, whisking frequently. Remove from heat and stir in the vanilla. Chill in the refrigerator completely.
• Freeze the ice cream according to manufacturers directions. In a medium bowl, carefully fold the prepared ice cream with the fudge ripple and layer with the chocolate covered peanuts. Avoid stirring them all together or you will lose the ripple and end up with chocolate ice cream. Freeze for at least 2 hours to harden before serving.