Buttered-Popcorn Ice Cream Sundae

Ingredients

• 2 tablespoons bittersweet chocolate 61% finely chopped (do not exceed cacao)
• 0.3 cup plus light
• 0.1 teaspoon cream of tartar 
• 8 large egg yolk 
• 2 cups cup heavy whipping cream 
• 1 teaspoon kosher salt divided
• 2 tablespoons chocolate finely chopped (such as Lindt or Scharffen Berger)
• 1 cup peanuts store-bought coarsely chopped
• 0.3 cup peanut butter 
• 2 cups popped popcorn 
• 8 servings popped popcorn 
• 8 servings roasted peanuts salted
• 5 tablespoons sugar divided
• 1.5 tablespoons butter unsalted melted
• 1 teaspoon vanilla extract 
• 8 servings whipped cream 
• 2 cups milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• whisk
• sieve
• blender
• hand mixer
• wooden spoon
• ice cream machine
• pastry brush

Directions

1. Combine sugar, cornsyrup, cream of tartar, and 1/4 cup water ina medium saucepan. Stir over medium-lowheat until sugar dissolves. Increase heatand cook without stirring, occasionallyswirling pan and brushing down sides with awet pastry brush, until dark amber in color,about 7 minutes.
2. Remove from heat; immediately addbutter and stir until melted. Slowly addcream (mixture will bubble vigorously).
3. Add vanilla and salt; whisk until smooth.DO AHEAD: Can be made 1 month ahead.
4. Let cool completely. Cover sauce and chill.Rewarm slightly before using.
5. Set a strainer over a large bowl; set aside.
6. Placepopcorn in another large bowl.
7. Drizzlebutter over and sprinkle with 1/2 teaspoon salt;toss to coat.
8. Add milk and cream; cover andsteep for 10 minutes. Stir in corn syrup and1 tablespoon sugar. Working in batches, puréepopcorn mixture in a blender until smooth.
9. Transfer to a large saucepan and bring to asimmer over medium heat.
10. Using an electric mixer, beat yolks,remaining 4 tablespoons sugar, and remaining1/2 teaspoon salt in a large bowl until thick ribbonsform. Gradually whisk hot popcorn mixtureinto yolk mixture. Return to saucepanand cook over medium-low heat, stirringconstantly with a wooden spoon, untilcustard is slightly thickened, your fingerleaves a path when drawn across the back ofa spoon, and an instant-read thermometerregisters 175°F, 3-4 minutes.
11. Pour throughstrainer. Cover and chill overnight.
12. Process in an ice cream maker accordingto manufacturer's instructions.
13. Transfer to acontainer, cover, and freeze. DO AHEAD: Canbe made 2 days ahead. Keep frozen.
14. Stir both chocolates in a medium metal bowl setover a saucepan of simmering water untilmelted and smooth. Set aside.
15. Place peanut brittle in a food processorand pulse until finely ground.
16. Add peanutbutter and melted chocolate. Pulse untilcombined.
17. Spread out on a baking sheet.Chill for at least 4 hours. DO AHEAD: Can bemade 1 day ahead. Cover; keep chilled.
18. Spoon some caramel sauce intotall, decorative glasses or serving bowls.
19. Add 2 scoops buttered-popcorn ice cream.
20. Drizzle more caramel sauce over.
21. Sprinklesome halvah over. Top with a spoonfulof whipped cream.
22. Garnish sundae withpeanuts and buttered popcorn.