Hot-Tin-Roof Sundae

Step 1: To make the sauce: in a saucepan stir first 4 ingredients (sugar - cream of tartar) together over medium heat until the sugar dissolves. Increase heat and boil until syrup is a deep amber, swirling pan occasionally (10 minutes). Turn off the heat. Stir in cream and butter, stirring until caramel bits dissolve. Stir in salt and vanilla. Stir in chocolate; stirring until melted and smooth. ***Can be made one week ahead; transfer mixture to a bowl, cover and chill; rewarming before serving.

Step 2: To make the ice cream: In a saucepan over medium heat bring milk, 6 tablespoons of the cocoa nibs (available in a specialty foods store like Whole Foods), sugar and corn syrup to a boil, stirring until sugar dissolves. Remove from heat and steep for 20 minutes.

Step 3: In a bowl whisk egg yolks and cornstarch together until blended; gradually whisk in warm milk mixture. Return mixture to saucepan and cook over medium heat until custard thickens and just begins to boil. Strain custard into a large bowl; discard nibs. Whisk in cream and salt. Chill until cold.

Step 4: Using an ice cream maker according to manufacturers directions process custard; mixing in the remaining 6 tablespoons cocoa nubs. Cover and freeze for 6 hours to 2 days.

Step 5: For each sundae: place 2 scoops ice cream in a dish; spoon warm sauce over and sprinkle with peanuts.