To better synchronize the downtime in both recipes, start by making the banana-infused cream 24 hours before making the banana ice cream for the best flavor. <<<<

You can make the salted caramel ahead of time as well. It stays well for two months: You will have a lot of leftovers to enjoy all summer!
 

Salted Peanut Crust -GF

• Preheat the oven to 175C°( 350F°) 30 minutes before baking.
   
• Brush the side of a 23 cm (9-inch) springform with melted butter, add a large spoonful of sugar to the side of the springform, and rotate and tap the pan to cover the side of the springform. Invert the springform and tap lightly to remove any excess sugar. You can also use a baking sheet and silicone mat. Use a 23 cm (9-inch) cake ring, brush the side of the cake ring, add a large spoonful of sugar to the inside of the cake ring, and place it on the sheet pan.
   
• In the food processor, pulse 200 grams of salted peanuts and 60 grams of powdered sugar until coarsely ground; this takes about 10 to 15 seconds; refrain from running the food processor continuously, as over-processing these peanuts will release the nuts oils and turn into peanut butter! Set aside for now!
   
• Wipe the inside of a mixer bowl, as well as the whisk attachment, with a paper towel dampened with a little lemon juice to eliminate any trace of grease; I know it adds a little time to the process, but it´s worth every extra second, as this step is so crucial to make sure your egg whites whip up well.
   
• Put 120-gram egg whites and a pinch of cream of tartar in the bowl of an electric stand mixer. Using the whisk attachment, whip on speed 8 ( under high) for about 3 minutes until the whites change from foamy to stiff and creamy white. Once glossy, gradually add the powdered sugar, one tablespoon at a time, over 3 minutes, to make a very shiny and stiff meringue.
   
• Remove the bowl from the mixer and scrape the meringue off the whisk attachment into the bowl; using a rubber spatula, carefully fold in the 200 grams of coarsely ground peanuts/powdered sugar mixture.
   
• Scoop the peanut meringue mixture into the prepared springform pan; use your spatula to spread evenly and eliminate any air bubbles.
   
• Bake off immediately on the middle rack of the oven for 35 to 40 minutes. Most often, it is done when you can smell the smell of toasted peanuts in your kitchen.
   
• Let the cake cool on a wire rack until 100% cool. 
   
• Use a knife to loosen the cooled peanut crust from the rim of the springform pan, then remove the rim, clean the rim, and put it back. At this point, you can cut a strip of acetate to accommodate the height of the finished ice cream cake. The strip of acetate will allow you to unfold the ice cream cake once it’s set easily. I used a  23 cm / 9-inch cake ring without the acetate sheet; just more sure the cake ring is at least 5 cm /2 inches.
   

Banana Whip Cream 
 

•  Plan ahead: The banana flavor will be best the longer the cream mixture infuses, up to 24 hours. To get the banana flavor in your ice cream, it is important you use very ripe bananas (those spotty brown bananas are perfect), as these might not look very appealing. Still, these bananas are the most flavorful, and you will get the ultimate banana flavor in your whipped cream.
   
• Slice 3 very ripe bananas and place them into a heatproof glass bowl or an airtight container.
   
• In a medium saucepan, combine 800-gram heavy cream and one or two teaspoons of vanilla bean paste; if using a vanilla bean, split lengthwise and place into the saucepan. Give it a quick whisk. 
   
• Place the saucepan over low-medium heat until warm, about 80C° – 175F°; make sure it has the right temp. If the cream is not warm enough, you might not get enough banana flavor in your ice cream.
   
• Remove from heat and pour over the sliced bananas; make sure to get all the gooey vanilla bean paste that often settles in the bottom of the saucepan in the bowl as well. If using a vanilla bean, leave it in the mixture.
   
•  Cover directly with plastic wrap right on top, touching the surface of the cream. This will prevent skin from forming. 
   
• Refrigerate the banana cream mixture overnight for optimal banana flavor. The longer the ripe bananas infuse, the more intense the banana flavor.
   
• Take the cold banana-infused vanilla bean cream out of the fridge, and strain the banana cream through a fine-mesh sieve into a medium bowl. Press gently on the banana pulp to release the liquid. ( don't allow any banana pulp to pass through the sieve). Discard the banana pulp, remove the vanilla bean, and scrape the flavorful goo back into the banana-infused cream. 
   
• In a stand mixer fitted with the whisk attachment, whip the banana whip cream fluffy: about 2-3 minutes. Place in the fridge until you are ready to combine the banana whip cream with the ice cream egg yolk mixture.

Salted caramel sauce
 

• Before you start, make sure all your ingredients are measured and ready to go.
   
• In a small saucepan, add the 80-gram diced unsalted or salted butter and 400 gram heavy cream.
   
• Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the milk/butter mixture; put the pod in the milk as well.
   
• Place over medium-low heat to melt the butter. Do not boil, but keep it lukewarm.
   
• Put 250 gram white sugar and 170-gram glucose or light corn syrup in a medium saucepan set over medium-high heat. (Resist the urge to stir at this point, or you risk crystallizing your syrup.)
   
• Cook without stirring until the sugar starts to caramelize around the outside of the pan.
   
• Then, using a wooden spoon, carefully draw the caramelized sugar towards the center of the pan to help the sugar cook evenly.
   
• Once all of the sugar has caramelized to a rich golden brown, but not dark brown, remove it from heat.
   
• Make sure the caramel/butter mixture is slightly warm at this stage, or the caramel will harden when you add the cold cream to the caramel, and you'll get pieces of hard sugar in the caramel.
   
• Slowly and carefully stir in the warm heavy cream/vanilla/butter mixture, a little at a time (be very careful, as it will bubble up and steam like crazy). Add a big pinch of flaked fine sea salt.
   
• Return the saucepan over low-medium heat and stir for 4 minutes (put on a timer).
   
• Cool the caramel sauce in the pan, then pour the caramel into a heatproof glass jar/bowl, let it cool completely, and refrigerate it.
   
• This caramel will keep sealed in a glass jar in the fridge or at room temp for up to 2 months.
   
• The caramel will harden slightly in the refrigerator, but you can soften it for spreading by microwaving it in a heatproof bowl at 10-second intervals until it reaches the desired consistency.

 Banoffee Ice Cream Cake 
 

• Place 120-gram egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Split one vanilla bean lengthwise, and use the tip of a sharp knife to scrape out the seeds. Add the vanilla seeds to the bowl with the egg yolks.
   
• Mix the egg yolks and vanilla bean seeds at medium-high speed for 8 minutes.
   
• In the meantime, In a medium saucepan, add 240 grams of sugar and 60 grams of water. Bring to a simmer over medium heat, whisking until the sugar is dissolved, then cook until the syrup reaches 112C/233F°. Immediately remove it from the heat. Let the bubbles calm down for a couple of seconds.
   
• Then, slowly pour the hot sugar syrup into the yolks while mixing at high speed. Avoid hitting the whisk with the syrup; instead, aim for the gap between the side of the bowl and the whisk. Once all the syrup has been added, keep mixing at high speed and whip until the bowl is cool to the touch, about 10 minutes. The egg yolks will initially look watery with the syrup addition, then lighten in color and thickens as the two are beaten together.
   
• Pull the bowl with banana whip cream out of the fridge. Use the whisk attachment and whip by hand for a few seconds until the banana whip cream reaches a light, fluffy consistency.
   
• Add 500 grams of whipped banana cream, and combine with the egg yolk mixture. Use a spatula to combine the two.
   
• Pour the banana ice cream mixture on top of the peanut crust/salted caramel layer, use a spatula, and spread the ice cream into an even layer; freeze for at least 6 hours, preferably overnight.
   
• If you have some leftover banana whip cream, pull it out of the fridge, give it a quick whisk if needed, pull the frozen ice cream cake out of the fridge, and spread the remaining banana whip cream on top of the frozen ice cream cake.
   
• Drizzle with 50 grams of coarsely chopped dark chocolate and a few tablespoons of salted caramel. Place back in the fridge until serving.
   
• Remove the rim from the springform, remove the acetate sheet, and place the ice cream cake on a cake stand.  Allow the ice cream cake to stand at room temperature for at least 5 minutes before you cut it into desired pieces.
   
• If you have used a cake ring, Warm the cake ring: Using the kitchen torch, gently pass the flame around the outside of the cake ring. Move the torch in a slow and sweeping motion, focusing on the portion of the ring where it comes into contact with the ice cream cake. The heat will help melt the outer layer of the ice cream slightly, loosening the ring.
   
• Keeps well in the freezer if covered well for up to 2 weeks.