In a large saucepan, heat the half and half until warmed through and just scalded. Whisk in the granulated sugar and salt. Cook and stir until dissolved. Whisk the eggs in a medium bowl and add about 1/2 a cup of the heated half and half while whisking. Then pour back into the pot with the remaining half and half, again, whisking the entire time while you slowly pour. Cook, while whisking constantly, until the mixture has thickened into a custard.

Remove from heat and immediately place the pot over an ice bath to cool down. Whisk in the heavy cream, evaporated milk and vanilla extract. Pour into a bowl, through a fine mesh strainer to remove any lumps, and then cover with plastic wrap. Chill in fridge for at least 4 hours or overnight.

Mash bananas and stir into the chilled custard. Pour into ice cream machine and churn according to manufacture's directions. Transfer into airtight containers and place in freezer for at least 4 hours or overnight. Can be stored in fridge for several weeks. Enjoy!