In a saucepan combine the half and half, brown sugar, white sugar, and salt. Stir a few minutes over medium-low heat until the sugar dissolves.

Take saucepan off heat. Place the already beaten eggs in to a bowl. Gradually whisk in about half of the sugar mixture to the eggs. It is important to go slow with this so that the eggs do not cook.

Pour egg mixture into the saucepan with the half and half that remained in the saucepan. Stir in cream.

Cook mixture over medium heat for 5-10 minutes until it thickens. Stir frequently.

Once thickened, remove the saucepan from the heat and stir in the vanilla extract. Pour mixture through a fine-meshed sieve into a bowl and let cool to room temperature.

After your mixture has cooled, stir in the mashed bananas and pour into your ice cream maker (I used this one). Freeze according to your manufacturer's instructions. About 5 minutes before the end of the freeze time, add the Nilla wafers.

If you think the ice cream is too soft, transfer to your container and set in freezer for another 1-2 hours.