Cook the cream and half and half on medium heat until warm, do not let it come to a boil.

Meanwhile, beat the egg yolks with the sugar and vanilla. Add to this 1/2 a cup of the warm and cream and half and half, and then stir the egg mixture and banana slices back into the remaining cream and half and half in the pot.

Heat this on medium low for five minutes or until it gets slightly thick. Do not let it come to a boil. You’ll know it’s ready when it coats the back of your spoon.

Stir in the nutmeg and lemon juice, turn off the heat, and just let the whole thing rest for about 45 minutes.

Remove the banana slices, chill overnight or for at least four hours and then freeze according to your ice-cream maker’s instructions. About five minutes before the ice cream is finished being whipped around, add the Nilla Wafers.

Can serve with reserved banana slices. Makes one quart.