Lightly spray a 10-inch pie dish with cooking spray.

In a small pan, brown butter just until amber bits appear and butter is fragrant.

Add brown sugar and 1/3 cup corn syrup and mix over low heat until combined.

In a large bowl, combine crisped rice cereal and brown butter mixture until cereal is evenly coated.

Using the back of a spoon, press the cereal mixture into the bottom and sides of the pie dish.

Put in freezer.

In a small bowl, combine peanut butter, fudge sauce and corn syrup.

Remove crust from freezer. Spread half the fudge mixture on the bottom and sides of the crust. Then, return it to the freezer for 15 minutes.

Remove from freezer, add a layer of caramel sauce and return it to freezer for 15 minutes.

Remove crust from the freezer, add the vanilla ice cream and drizzle remaining fudge mixture (add corn syrup if it’s too thick) and caramel sauce on top.

Return to freezer until hard, at least 3 hours.

Tips:

Many ice cream recipes instruct you to scald the cream before carefully tempering the egg yolks. But unless you are using raw milk, the cream was already “scalded” during the pasteurization process. So, you can skip that complicated and intimidating step.

If you are making an herbal flavored ice cream (lavender anyone?), go ahead and heat your cream. Let the herbals steep for 30 minutes to an hour. Strain cream and discard the herbs. Since the cream has cooled, you can add it to the egg yolk mixture per the recipe. Reduce or leave out vanilla extract.

For fruity ice cream, add sugar to sliced fruit or berries as needed. Let fruit macerate in the fridge overnight. Then when you’re ready to churn your ice cream, purée fruit and mix into chilled custard before pouring it all into the ice cream maker. Reduce vanilla extract.