In a pot, combine milk, 1 cup of cream, 1 cup of sugar, and pinch of salt. Stir over low heat until the sugar has dissolved. Stir in the vanilla extract. Cover, remove from the heat and let it stand for 30 minutes.
Whisk the egg yolks in a bowl or a mixer. Slowly pour the milk and cream mixture into the mixing bowl, Keep whisking to incorporate everything together. Transfer the mixture into the pot, keep stirring over medium heat until the custard thickens and coats the spatula. Scrape the sides of the pot as you stir.
Make an ice bath in a large bowl: water plus ice cubes, Pour the remaining cream in a separate bowl. Pour the warm custard over mesh to catch the curdles that were formed.
Add the chopped bananas. Stir everything together then place in the ice bath to cool down. Cover the bowl with a saran wrap then stick in the fridge overnight(Or 4 hours. I had to chill it in the freezer for that last hour).
Churn/Freeze/Make the ice cream the next day(or after 4 hours) according to the ice cream maker’s instructions.
Once you hear the ice cream maker slowing down a bit, turn it off then add the banana pudding and crushed vanilla wafers. Continue to churn the ice cream until the maker turns itself off. Cover the ice cream then stick it in the freezer to chill overnight.