In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Remove from heat.

In a separate bowl, whisk egg yolks until smooth.

Gradually whisk about ½ cup of the hot cream mixture into the egg yolks to temper them, whisking constantly to avoid curdling.

Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.

Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes. Do not let it boil.

Remove the mixture from the heat and stir in the vanilla extract.

Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.

Stir in the mashed bananas until well combined.

Cover the bowl and refrigerate the mixture until completely chilled, preferably overnight.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

During the last few minutes of churning, add the crushed vanilla wafers and let them mix into the ice cream.

Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.

Serve the banana pudding ice cream topped with additional crushed vanilla wafers, if desired. Enjoy!