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1
Puree peeled bananas in a food processor and chill until ready to use.
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2
Whisk together egg yolks, half the sugar, Galliano and salt in a large heat resistant measuring cup with a spout. A bowl will also work.
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3
Combine remaining sugar, and half and half in a sturdy saucepan with a thick bottom. Stir over medium heat until milk steams and bubbles form around the edges of the pot. Slowly pour this mixture into the eggs, whisking constantly. Return this combined mixture to the saucepan. Cook over medium low heat, stirring constantly until the custard reaches 175u00b0 and lightly coats the back of a heat resistant spatula.
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4
Strain the custard into a clean bowl and cool in an ice bath until room temperature. Stir some to hurry the process. Add the banana puree to the custard. Cover and chill at least 4 hours or overnight. Process in an ice machine, following manufacturers instructions. Freeze until scoopable, time will vary by freezer, about 4 hours. If the ice cream is chilled overnight or longer it may need to soften some at room temperature to be scoopable.
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5
Chocolate Sauce (adapted from James Beard): Heat cream in microwave until almost at a simmer, add chocolate and let sit for about 5 minutes. Stir until smooth and fully combined.
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6
Assemble: Place two scoops of ice cream in a small bowl, drizzle generously with chocolate sauce, and sprinkle with roasted peanuts.
