In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
Whisk in your milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
Add your heavy cream and vanilla extract to your mix, stir to combine.
Add your bananas and milk mixture in to a blender and blend until smooth. Pour mix through a sieve in to a bowl.
Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
In the last two minutes, add in your graham cracker pieces. Churn until they are evenly distributed.
Spoon 1/4 your ice cream into a shallow container or a loaf pan, followed by a layer of dulce de leche. Continue layers until you are out of ice cream. Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid. Enjoy!
