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In a mixing bowl, beat sugar into eggs until light and fluffy. Beat in flour. Set aside.
Bring milk to a simmer over medium heat.
Slowly beat the hot milk into eggs and sugar.
Pour mixture back into pan, add salt and cook over low heat until mixture thickens, stirring constantly. Be careful to not let the mixture boil.
Puree bananas with food processor (add a bit of the cream if necessary.)
Mix the banana puree into custard. Add cream and vanilla. Cover and refrigerate till chilled.
Process Ice cream in maker according to manufacturer’s directions.
Add nuts or other add-ins, if desired at the end of the processing time.
Serve immediately as soft serve or transfer to dish and freeze for an hour or two or until desired consistency is reached.