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1. Combine 1 cup of the cream, Nutella and the banana in a blender or food processor. Blend until smooth. Pour the banana mixture into a bowl and prepare a fine mesh sieve on top of the bowl. Set aside.
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2. In a saucepan, combine the remaining cup of cream with the milk, sugar, salt and cocoa powder. Whisk until the cocoa powder is evenly distributed throughout the milk. Bring the milk to a bare simmer.
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3. Meanwhile, whisk the egg yolks together in a separate heatproof bowl. Set aside.
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4. When the milk comes to a simmer, remove it from the heat. Whisking constantly, pour the milk gradually into the prepared egg yolks to temper them. Return the egg yolks and milk to the saucepan and to heat.
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5. Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula (this may take some time). Remove from heat and immediately pour the mixture through the sieve into the Nutella and banana cream. Whisk until smooth.
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6. Add the vanilla and stir.
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7. Chill the mixture throughly in the fridge, then freeze it in your ice cream maker of choice. Transfer from your ice cream maker to the freezer to harden.
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Note: This ice cream mix probably won't harden completely in your maker, so please allow for extra freezing time in the freezer.
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Yields 1 quart.
