Wow! Now we are talking about some seriously good ice cream! This recipe was a composite of different Internet recipes and I tried that and modified it to get exactly what I want. The Internet recipes were too light on both peanut butter and chocolate.
Peanut Butter Sauce:
Chocolate Fudge Sauce:
Make the ice cream:
Mix the eggs until they are fluffy in an electric mixer on medium speed.
Add the sugar and continue mixing until the eggs and sugar are well blended, about two minutes.
Add the heavy cream, the half and half and the vanilla and continue to mix for two minutes.
Put the mixture into a gelato maker and run it for about 25 minutes, until the ice cream is fairly stiff.
While the ice cream is freezing, make the peanut butter sauce:
Combine the peanut butter, heavy cream, corn syrup and brown sugar in a saucepan.
Heat the mixture over low heat, stirring, until it is smooth and the sugar is dissolved.
Transfer the peanut butter sauce to a small bowl and refrigerate it until it is used.
While the ice cream is freezing, make the chocolate fudge sauce:
Break or cut the chocolate into small pieces about 1/2" by 1/2" in size.
Bring the heavy cream and the sugar to a simmer on very low heat in a small saucepan, stirring, until the sugar dissolves.
Add the chocolate pieces, stirring, maintaining very low heat close to a simmer until the sauce is smooth. Do not boil the sauce.
Transfer the fudge sauce to a small bowl and refrigerate it until it is used.
When the ice cream is frozen:
Spread one fourth of the ice cream on the bottom of a chilled 2-quart plastic container and top it with one third of the peanut butter sauce and then one third of the chocolate fudge sauce.
Swirl the sauces and ice cream together briefly with a spatula.
Layer the remaining ice cream and the sauces in the same manner, swirling at each layer briefly with a spatula.
Freeze the completed ice cream, covered tightly, until it is hard.
Serve and enjoy!