Pour heavy cream and half-and-half into a saucepan and heat over medium-low heat until it's barely simmering. Turn the heat to low.

Whisk together the 8 egg yolks, sugar and salt in a large bowl until combined.

Slow add the heated cream and half-and-half mixture to the egg mixture, 1/2 cup at a time, whisking quickly to combine.

Continue slowly adding the heated mixture to the egg mixture while whisking until about 2/3's has been added. Then slowly pour, while whisking, the egg mixture into the remaining heated cream and half-and-half on the stove.

Turn the heat up to medium-low and continue to stir until the mixture thickens and coats the back of the spoon, approximately 5-10 minutes.

Transfer mixture to a bowl. Let it cool for about 20 minutes before covering and placing in the refrigerator overnight.

The next day puree the bananas till smooth adding the lemon juice to help with the browning.

Mix the banana puree into your refrigerated ice cream base. Then pour your ice cream mixture into your ice cream maker and prepare as directed.

Once the ice cream has reached a soft serve consistency add the vanilla wafer chunks. Let the ice cream maker finish mixing and then place in the freezer to finish hardening.