Fudge Tartlets With Peanut Butter Ice Cream And Cabernet Caramel

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1 quart (4 cups) half-and-half

1/2 vanilla bean, split lengthwise

9 egg yolks

3/4 cup sugar

1/2 cup peanut butter, preferably smooth

2 cups all-purpose flour

1/2 cup sugar

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

2 egg yolks

1 tablespoon heavy cream, or more as needed

1/4 teaspoon pure vanilla extract

7 ounces bittersweet chocolate

2 tablespoons unsalted butter

7 eggs

3/4 teaspoon pure vanilla extract

1/2 teaspoon salt

4 cups sugar

1/2 cup water

1 1/2 cups red wine, Cabernet or another full-bodied wine

Equipment: an ice-water bath; an ice cream machine; at least 2 mini-muffin tins, 24 cups each; nonstick cooking spray

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