Banana-peanut semifreddo

Ingredients:

Cake

• 1/4 cup unsalted roasted peanuts
• 5 plates (4 crackers each) graham crackers, broken
• 4 tbsp (60 g) butter, melted

Ice cream

• 8 large egg yolks
• 3/4 cup sugar
• 1 ripe banana, mashed
• 2 tablespoons of nut liqueur
• A pinch of salt
• 1 cup heavy cream
• 3/4 cup creamy peanut butter

Preparation:

1. Prepare the cake base: Spray a 9 x 5-inch (22 x 12 cm) metal pan with cooking spray and line it with plastic wrap, allowing about an inch (2.5 cm) of plastic wrap to hang over the sides of the pan. Spray the wrap with cooking spray. Using a food processor, finely chop the peanuts and graham crackers. Add the melted butter and mix well. Press the mixture into the bottom of the prepared pan, press it down to form a crust, and refrigerate.
2. Prepare ice cream: Fill a saucepan with 2 inches of water and bring to a boil over medium heat. Fill a bowl with ice water. In a large metal bowl, whisk the egg yolks, 1/2 cup of sugar, banana puree, nut liqueur, and salt. Place the bowl over a double boiler, making sure it doesn't touch the water, and whisk for 8-10 minutes. Then remove the bowl from the double boiler and place it in ice water to cool.
3. Using a mixer, beat the heavy cream with the remaining 1/4 cup sugar until stiff peaks form (do not overbeat). Gently fold the whipped cream into the banana cream.
4. Microwave the peanut butter for 20 seconds to soften and let cool slightly.
5. Place a few spoons of peanut butter into the banana cream and stir until layers of peanut butter are visible.
6. Spread the mixture over the cake pan, cover with plastic wrap, and freeze for at least 9 hours. Then remove the ice cream from the pan and slice it into 2.5 cm-thick portions.