For salted peanut-caramel ice-cream, preheat oven to 180C. Place peanuts on a baking tray, roast until golden and fragrant (3-5 minutes) then rub between a tea towel to remove skins. Coarsely chop and set aside. Combine 140gm sugar and 50ml water in a saucepan, stir over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel in colour (4-5 minutes). Remove from heat, carefully add 100ml cream, butter and 1 tsp sea salt (mixture will spit), stir to combine. Return to heat, cook until smooth (1-2 minutes), cool to room temperature (2-3 hours), then stir in 40gm roasted peanuts. Meanwhile, whisk yolks and remaining sugar in a heatproof bowl until thick and pale (4-5 minutes). Bring milk, vanilla bean and seeds, remaining cream and remaining roasted peanuts to the boil in a large saucepan, then pour over egg mixture, whisking to combine. Return to pan, stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain into a bowl placed over ice (discard solids), cool completely, then freeze in an ice-cream machine according to manufacturer’s instructions. Fold through salted peanut-caramel to form a ripple effect and freeze until firm. Makes about 1.2 litres.
Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth and combined (2-3 minutes). Combine remaining ingredients and 80ml water in a saucepan and bring to the boil, then add chocolate mixture. Return to the boil and cook over high heat without stirring, shaking pan to dissolve lumps until well emulsified (3-5 minutes). Set aside and keep warm.
To serve, place sliced banana in the base of small serving bowls, top with scoops of ice-cream, spoon over chocolate fudge sauce and serve immediately scattered with peanuts.
Note Liquid glucose is available from select
supermarkets and health-food shops.