Ingredients
1/2
cup packed light brown sugar
3/4
cup creamy peanut butter (not natural)
1
1/2 pt premium vanilla ice cream
2
firm-ripe bananas, cut crosswise into 1/4-inch-thick slices
Garnish: coarsely chopped chocolate toffee candy such as a Heath bar
Directions
1.
Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
2.
Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)
4.
Sauce keeps, cooled completely, uncovered, then chilled in an airtight container up to 1 week. Reheat before using.
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