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1
Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap.
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2
Finely grind the peanuts and graham crackers in a food processor.
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3
Add the melted butter and pulse until combined.
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4
Press the mixture into the bottom of the prepared pan and refrigerate.
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5
Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat.
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6
Fill a bowl with ice water.
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7
Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl.
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8
Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes.
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9
Remove the bowl from the pot and put in the ice water to cool.
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10
Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat).
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11
Gently fold the cream into the banana custard.
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12
Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.
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13
Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.
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14
Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours.
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15
Lift out of the pan using the plastic wrap and cut into 1-inch slices.
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16
Photograpy by Kate Sears
