This is the ultimate Fathers Day dessert. I am going to build out an ice cream sundae bar, as my husband and dad and brother-in-law (all the fathers in my family) all love ice cream! But the indulgent and delicious flavors of peanut butter and chocolate happen to be my favorite!

This particular sundae is three recipes in one! You have the foundation, which is to die for Peanut Butter Ice Cream. It is very easy, as you don’t have the labor intensive custard base as with other flavors. The peanut butter has enough fat and flavor to make up for the rich base of other recipes. Then you have a bittersweet hot fudge sauce, and it is finished off by one of my latest sweet and salty happy accidents- peanut toffee. (I meant to make buttered toffee “candied” peanuts, and they turned out more like a toffee brittle- so that will be another project! but in the mean time- this is really yummy!)

Peanut Butter Ice Cream, (makes 1 quart)
1 cup peanut butter
2/3 cup sugar
1 cup whole milk
2 cups cream
2 tsp vanilla paste or extract
pinch of kosher salt

In a medium sauce pan, heat all of the ingredients together, whisking them until warm and combined, (the peanut butter and sugar is melted and smooth). Do not boil the ice cream base! Remove from the heat and let the base cool. Freeze it according to the manufacturers directions. Then take it out of the ice cream maker and store the ice cream in the freezer. (It is best when frozen over night to properly freeze hard.)

Hot Fudge Sauce (makes 2 cups)
(This can be made the day ahead of time. Microwave it or gently heat it on low. Whisk until shiny.)
2/3 cup cream
1/4 cup light corn syrup
2 Tbs brown sugar
1 Tbs vanilla paste (or vanilla extract)
8 oz bittersweet chocolate, chopped
2 Tbs butter

In a small saucepan, gently heat the cream with the sugar, corn syrup and vanilla. When the cream starts to simmer, take it off the heat and add the chocolate. Let the pot sit for a few minutes. Add the butter and whisk until the sauce us thick, smooth and shiny. Serve warm.

Peanut Toffee, (makes about 4 cups)
1/2 cup sugar
1/2 cup brown sugar
1 cup butter
3 Tbs water
1/2 tsp salt
1/8 tsp cayenne pepper
3 cups unsalted peanuts
Kosher salt

preheat oven to 325.

In a medium sauce pan add everything but the peanuts. Boil the mixture until it registered 300 degrees on a candy thermometer. Remove the pot from the heat and add the peanuts. Stir until they are coated and then pour onto a silpat or parchment lined sheet pan. Sprinkle with kosher salt. Bake in the oven about 15 minutes or until deep golden brown and bubbly. Remove and let the toffee cool. Chop the toffee to desired sized pieces. Store in an airtight container.