Add bananas, cinnamon, brown sugar, rum extract, and butter to a saute pan over medium heat.

While stirring, cook until butter and brown sugar are melted, and the bananas are soft.

Let bananas foster mixture cool and then blend until smooth in a food processor.

In a medium saute pan combine whipping cream, half and half, and salt.

Over medium heat whisk the milk mixture until the sugar dissolves and is hot to the touch. Around 160 degrees.

Whisking as you are pouring, pour about ⅓ of the milk mixture into a separate bowl with the egg beaten egg yolks. This is tempering the egg mixture.

Then pour tempered egg mixture back into the pan with the milk mixture and continue whisking.

Whisk mixture over medium heat until it is thick enough to coat the back of a wooden spoon.

Strain custard through a sieve to get the lumps out.

Mix vanilla into the sieved custard and let cool.

Once cooled, combine the bananas foster with the ice cream custard.

Then place a piece of plastic wrap onto the surface of the custard to avoid a “skin” forming.

Place in the fridge and cool overnight or for at least 3 hours. Then follow the directions provided by your ice cream maker manufacturer.