Prep your workstation: Add a moderate amount of ice to a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Separate 4 egg yolks into an additional medium size bowl.

In a medium saucepan over medium heat, stir together the milk, heavy cream, and bananas until small bubbles form along the edges an. Do not let boil. Try to keep from mashing the bananas.

While the milk mixture is heating, whisk together the egg yolks and sugar in a separate bowl.

Once small bubbles form in the milk mixture, gradually pour 1 cup into the bowl with the egg yolks, whisking constantly as you pour. Once the eggs are tempered return to the saucepan over low heat stirring constantly.

Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the clean bowl on ice to stop the cooking process. Discard the strained bananas.

After 10 minutes on ice, stir in the vanilla extract, cover the custard and place in the refrigerator for 3-24 hours.

Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions

Once ice cream is churning, melt chocolate using a double boiler.

During the last 5 minutes of churning, slowly pour the melted chocolate into the mixture.

Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.