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TO MAKE VANILLA ICE CREAM:.
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Split the vanilla bean pods lengthwise and scrape out all the seeds.
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In a large saucepan, combine the milk and cream, add the seeds and pods, and bring to a slow boil over medium heat.
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In a large bowl, using an electric mixer on high speed, beat the egg yolks and sugar until light and fluffy, about 2-3 minutes.
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Pour in 1/2 the boiling milk mixture and combine; adding in other 1/2 after combined.
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Pour into pan and cook, stirring, over medium heat until thick enough to coat the back of a spoon.
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Remove from heat and immediately strain into another bowl.
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Place over a second large bowl filled with ice and let cool completely, stirring every 30 minutes.
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When cool, freeze in an ice cream maker according to the mfg's directions.
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TO MAKE VANILLA BEAN SIMPLE SYRUP:.
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Bring sugar, leftover vanilla bean pods and water to a boil in small saucepan.
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When sugar is dissolved, remove from heat.
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Remove vanilla bean pods.
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Cool syrup to room temperature.
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TO MAKE PINEAPPLE CARPACCIO:.
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Cut off the top of the pineapple and following the shape of the fruit, slice off the skin with a serrated knife, making sure to remove all the eyes.
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Slice the fruit into the thinnest possible rings.
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Place each slice on a sheet of plastic wrap, brush with the syrup, rub the brown sugar over the surface, and top with a second sheet of plastic wrap.
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Repeat with remaining slices, transfer to a rimmed baking sheet, and refrigerate overnight.
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TO MAKE BANANA BEIGNETS:.
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In a medium bowl, combine the flour, salt, sugar and baking powder.
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Add eggs and 1 cup water; whisk until a smooth paste forms.
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Refrigerate at least 1 hour.
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In a small bowl, combine the sugar and cinnamon; set aside.
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In a deep fryer, heat the oil to 350 degrees F. Working in batches, dip the bananas in the chilled batter and coat completely.
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Slip them into the oil and fry for about 2 minutes or until golden brown.
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Transfer to paper towels to drain.
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Dust with cinnamon-sugar mixture.
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TO ASSEMBLE THE DISH:.
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Arrange equal portions of the carpaccio in an overlapping circle on a dessert plate.
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Lay two pieces of fried banana in the center, and top with one large scoop of vanilla ice cream.
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Drizzle with vanilla bean syrup.
