Peel ripe bananas and mash them in a bowl. Use a fork to make a smooth puree. This creates a strong banana flavor base for the ice cream.

In a saucepan, add milk, sugar and salt. Heat on low flame until sugar dissolves. Do not boil the mixture to keep texture smooth.

In a bowl, whisk egg yolks until smooth. Slowly add warm milk mixture into yolks. Stir continuously to avoid cooking the eggs too quickly.

Pour the mixture back into the saucepan. Cook on low heat until it thickens slightly. Stir constantly to prevent burning or curdling. Remove from heat and cool.

Add mashed bananas, vanilla extract and banana extract into the cooled custard. Mix well until everything is fully combined and smooth.

Whip heavy cream in a separate bowl until slightly thick. Fold it gently into the banana mixture. This gives the ice cream a light and creamy texture.

Mix in crushed vanilla wafers for a pudding-like crunch. Stir gently so they spread evenly throughout the mixture.

Pour the mixture into a container. Cover it tightly and place in the freezer. Freeze for at least 6 hours or until firm.

Scoop the ice cream into bowls or cones. Add extra wafers or banana slices on top for better presentation and taste.