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1
Bring cream and half and half to simmer in heavy medium saucepan.
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2
Add peanuts.
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3
Cover; remove from heat.
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4
Let stand 30 minutes.
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5
Strain cream mixture through sieve set over large bowl, pressing on solids to extract as much liquid as possible.
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6
Whisk in sugar and yolks.
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7
Return to saucepan.
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8
Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil).
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9
Strain into medium bowl.
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10
Chill uncovered until cold.
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11
Transfer custard to ice cream maker and process according to manufacturers instructions.
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12
Transfer ice cream to container.
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13
Mix in brittle.
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14
Cover and freeze until firm.
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15
(Can be made 3 days ahead.
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16
Keep frozen.)
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17
Preheat oven to 350F.
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18
Using electric mixer, beat 2/3 cup sugar and butter in medium bowl until well blended.
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19
Beat in yolks.
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20
Mix in flour, then nuts.
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21
Set peanut cream aside.
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22
Unfold pastry on work surface.
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23
Cut each pastry sheet into 4 squares; pierce all over with fork.
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24
Place 4 pastry squares on each of 2 baking sheets, spacing apart.
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25
Brush egg glaze over pastry.
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26
Spread 2 tablespoons peanut cream over each pastry, leaving 1/2-inch plain border.
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27
Arrange bananas in overlapping slices atop peanut cream.
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28
Sprinkle with 2 tablespoons sugar.
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29
Bake until crusts are golden brown, about 30 minutes.
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30
Transfer to plates.
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31
Serve warm with ice cream.
