Someone was asking what to do with extra egg yolks.  Here's another idea!  From Lisa Fain.

Banana Pudding Ice Cream

Ingredients:
1 cup of cream
2 cups of half and half
3 egg yolks (save the whites for something else as we won’t be making a meringue)
3/4 cups of sugar
1 teaspoon vanilla extract
2 bananas cut into slices
1 teaspoon of lemon juice
pinch of nutmeg
2 cups of Nilla Wafers roughly crushed (make sure they're not crumbs but nice chunks).

Method:
Cook the half and half on medium heat until warm, do not let it come to a boil.

Meanwhile, beat the egg yolks with the sugar and vanilla. Add to this 1/2 a cup of the warm and half and half, and then stir the egg mixture and banana slices into the remaining half and half.

Heat this on medium low for five minutes or until it gets slightly thick. Do not let it come to a boil. You’ll know it’s ready when it coats the back of your spoon.

Stir in the nutmeg and lemon juice, turn off the heat, and just let the whole thing rest for about 45 minutes.

Remove the banana slices, stir in the cream, chill overnight or for at least four hours and then freeze according to your ice-cream maker’s instructions. About five minutes before the ice cream is finished being whipped around, add the Nilla Wafers.

Can serve with reserved banana slices. Makes one quart.