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1
Puree the banana and 1/4 cup of the milk in a food processor until smooth.
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2
Combine the banana puree, the remaining 1 3/4 cups milk, 1/2 cup brown sugar, the cinnamon, cardamom, nutmeg, and salt in a medium-size heavy saucepan.
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3
Scald the milk mixture (heat nearly to a boil) over medium-high heat, stirring often, for 5 minutes.
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4
While the milk is scalding, whisk together the egg yolks in a medium mixing bowl.
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5
Add the remaining 1/2 cup brown sugar and whisk until the eggs are light and fluffy.
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6
Whisking constantly, add a small amount of the hot milk to the egg mixture (to temper the eggs).
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7
Gradually whisk in the remaining hot milk.
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8
Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes.
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9
Remove pan from heat and place in a bowl of ice water to quickly cool the custard.
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10
Let the custard cool, stirring often, for 5 minutes.
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11
Meanwhile, combine cream and vanilla in a medium bowl.
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12
Stir in the custard mixture.
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13
Cover with plastic wrap and press wrap directly onto the surface of the custard.
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14
Refrigerate until completely chilled, at least 4 hours or overnight.
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15
The custard may be stored in the refrigerator for up to 3 days.
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16
Freeze the chilled custard mixture in an ice cream maker according to the manufacturers instructions.
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17
Transfer ice cream to an airtight container and place in the freezer for 2 to 4 hours before serving.
