1 3/4 cups whole milk
2 very ripe bananas, peeled and quartered
Split vanilla bean, scraped of seeds
5 egg yolks
3/4 cup sugar
2 tsp. vanilla
1/4 tsp salt
1/4 cup heavy cream
Bring milk, split vanilla bean,seeds and bananas to a simmer in saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
Cool 5 minutes, then puree in a blender. Return to saucepan; set over low heat and keep warm.
Beat yolks and sugar in a bowl with a mixer on high speed until thick.
Beat half the milk mixture into the egg mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of spoon. Remove vanilla pod. Stir in vanilla , salt and cream.
Place in sealed container and refrigerate for at least 2 hours or up to 2 days.
Pour mixture into ice cream freezer and freeze according to manufacturer’s instructions.