Banana bread ice cream sandwich

Whisk two eggs with white sugar, brown sugar and a pinch of salt until combined.

Add milk, vanilla paste and melted butter and whisk about 2 more minutes.

Add baking soda, all purpose flour and very ripe bananas and whisk to a thick batter; do not over-whisk or it turns tough.

Line a loaf pan or cake pan with parchment and fill a little more than a third of the way up the sides.

Bake at 350F for 25 to 30 minutes.

For the crumble, rub butter, flour, sugar and spices together on a tray until crumbly and bake in the same oven 15 minutes.

Cool the banana bread a few minutes, run a spatula around the edges, unmold, peel off the parchment, flip and set aside.

For the semifreddo, whip the cream with honey and vanilla paste; just before fully whipped add the melted brown butter and finish whipping.

Mold it in the same container the bread baked in, freeze about two hours, then slice before it oversets.

Slice the banana bread into thick slices matching the thickness of the ice cream bars and lay on a tray.

Make a praline-like spread from peanut butter and brown sugar syrup and spread it on the slices.

Set an ice cream bar between two slices and press lightly. Dip the sides in the spiced crumble.