Peanut Butter Ice Cream Sandwiches

1. In a medium bowl, whisk 3/4 cup sugar and 3 eggs until thick; set aside. In a heavy saucepan, bring the milk to a simmer. Slowly whisk a few tablespoons warm milk into the egg mixture, then pour the mixture into the saucepan. Cook, stirring constantly with a wooden spoon, over low heat until the mixture thickens enough to coat the back of the spoon, about 6 minutes (do not boil or the eggs will scramble). Remove from the heat and quickly whisk in the creamy peanut butter until incorporated. Pour the mixture through a strainer into a clean bowl. Stir in 1 1/2 cups heavy cream, the peanuts, vanilla and salt and refrigerate for at least 2 hours or overnight.
2. To freeze, scrape the chilled peanut butter mixture into an ice cream maker and prepare according to manufacturers directions.
3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using an electric mixer, combine the crunchy peanut butter, the remaining 1 cup sugar and 1/4 cup chocolate chips on medium speed. In a small bowl, lightly beat together the remaining egg and the baking soda, then add to the peanut butter mixture; mix until just incorporated. Roll the dough into tablespoon-size balls and place on the prepared baking sheets about 2 inches apart. Press each ball with the tines of a fork. Bake the cookies until golden brown, about 16 minutes. Let cool completely on the baking sheets.
4. In a small saucepan, bring the remaining 1/2 cup heavy cream to a boil. Remove from the heat, add the remaining 1/2 cup chocolate chips and stir until melted and smooth. Cover to keep warm.
5. Place a scoop of ice cream on the flat side of a cookie, top with another cookie, flat side facing in, and set the sandwich on a plate. Drizzle with the chocolate sauce before serving.

Yield: 8 servings