First I just need to say, YUM!!!! Omg. I am so craving this right now! This sundae is perfect for my evening dessert. Too bad I do not have the ingredients. I'll just blog it. Enjoy!!
**found in April 2006 Gourmet Magazine
Active time: 20 minutes/Start to Finish: 25 minutes
1 2/3 cups half-and-half
1/2 cup light brown sugar
1 tbsp. light corn syrup
1/4 tsp. salt
3/4 cup creamy GF peanut butter
1 1/2 pint premium vanilla ice cream (gf)
2 firm-ripe bananas, cut crosswise into 1/4-inch-thick slices
Garnish: coarsely chopped chocolate toffee candy such as Heath Bar
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).
Cook's Note: Sauce keeps, cooled completely, uncovered, then chilled in an airtight container up to 1 week. Reheat before using.
Enjoy!! xoxo Julie