Ingredients:

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar, divided
Pinch of salt
5 large egg yolks
1 teaspoon pure vanilla extract
3 ripe bananas, mashed
1 tablespoon lemon juice
1 cup Nilla Wafers, crushed, plus more for garnish
Optional: whipped cream, for serving
Instructions:

Prepare the Base:
In a medium saucepan, combine the heavy cream, whole milk, ½ cup of the granulated sugar, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
Whisk the Egg Yolks:
In a separate bowl, whisk together the egg yolks and the remaining ¼ cup of granulated sugar until well combined and slightly thickened.
Temper the Egg Yolks:
Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks. This prevents them from scrambling.
Combine and Thicken:
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Strain and Cool:
Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract.
Add Bananas:
In a separate bowl, combine the mashed bananas and lemon juice. Stir the banana mixture into the cooled custard base.
Chill:
Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, or until completely chilled.
Churn the Ice Cream:
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the crushed Nilla Wafers.
Freeze:
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve:
Scoop the banana pudding ice cream into bowls or cones, garnish with additional crushed Nilla Wafers, and top with whipped cream if desired.