Banana Bread Ice Cream

1. In small saucepan melt the butter over medium heat. Continue to cook until it begins to foam and bubble but do not stir. Cook until the foam dissipates and you are left with a browned butter.
2. In 2 small baking dishes (such as 9″ rounds), slice bananas into coins. Pour browned butter over and coat. Bake in 400°F oven for 20-25 minutes. Your bananas should begin to caramelize and be a bit golden when you take them out. Allow to cool before continuing to next step.
3. In a blender or food processor, purée the banana/butter mix with the sour cream.
4. Meanwhile, in a medium saucepan over medium heat, heat half & half and cream with brown sugar, salt and vanilla. Do not allow to boil, but just bring to a high enough temperature that the cream begins to steam and the sugar is dissolved. Remove from heat.
5. Cool to room temperature and add to blender or food processor with puréed bananas. Blend thoroughly.
6. Cover and refrigerate overnight.
7. At the same time, mix peanut butter and icing sugar until well blended.
8. On a cookie sheet spoon out small teaspoon sized portions of peanut butter mixture. Place in freezer overnight.
9. When you are ready to make your ice cream, over a double boiler or a metal bowl set over a pot of gently boiling water, melt chocolate and butter together.
10. Put the banana mixture into your ice cream maker and follow manufacturers instructions for making ice cream.
11. When the ice cream is basically done, begin to drip the melted chocolate in a fine stream into the ice cream. This will create the stracciatella (little bits of chocolate that melt in your mouth).
12. Remove ice cream from machine, stir in peanut butter chunks and freeze for at least four hours.