Monkey Fuzzle

Directions

1. Fill a large bowl with ice and water.
2. Whisk 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry and set aside. Thoroughly whisk the softened cream cheese and salt in a medium bowl and set aside.
3. Cut the bananas into chunks and puree in a food processor.
4. Combine the remaining milk, heavy cream, sugar, corn syrup and vanilla seeds and bean in a 4-quart saucepan. Bring mixture to a rolling boil over medium-high heat and boil for 4 minutes, continuously stiring and taking caution as to not break the bean pod into pieces. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 90 seconds. Remove from the heat. Remove vanilla bean and set aside preserving.
5. Whisk the hot milk mixture into the cream cheese, appx a cup at a time, until smooth. Blend the banana puree into the hot cream mixture. Pour the mixture into a 1-gallon Ziploc freezer bag, add the preserved vanilla bean, and submerge the sealed bag into the ice bath. Let stand, adding more ice as necessary, until cold, at least 30 minutes.
6. Remove the vanilla bean. Pour the ice cream base into the frozen canister and spin until thick and creamy.
7. While the ice cream is spinning, place the hot fudge and peanut butter in seperate small saucepans and melt over medium heat. Turn off direct heat and let stand, stirring occasionally to maintain smoothness.
8. Once ice cream mixture is ready to be packed you will start the swirling process. Drizzle the hot fudge and peanut butter into the bottom of the storage container, alternate layers of ice cream and both sauces, creating pockets with the sauce. Be sure to reserve some sauce to layer on top of the ice cream. Time is of the essence, be sure to work quickly packing the ice cream, cover with parchment paper and let the flavors bloom while it hardens in the freezer for at least 4 hours.