4. When the cream mixture has been heated, while constantly whisking, drizzle it slowly and in a steady stream into the egg yolk bowl. Add the first and second cup very slowly to temper the eggs without curdling. Then, add the rest of the warm milk and whisk to combine
6. Set up an ice water bath with a clean large bowl in it. Place a fine mesh sieve over the bowl and pour the custard liquid through it, to remove any curdled egg bits, if they have formed. Add the banana extract, stir and taste, add a bit more to taste
7. Leave the bowl in the ice bath to allow mixture first to get to room temperature (when you can put your hands the outside of the bowl and it does not feel warm any more). Cover the custard cream with cling wrap that is touching the custard surface, covering it completely. Refrigerate for several hours to chill. Alternatively, leave the bowl in the ice water to chill. Remember to stir once in a while to help with the chilling of the custard
8. Follow your ice cream maker’s manufacturer’s directions and pre chill the ice cream tub. When your equipment is ready, begin the blade churning, then pour in the chilled custard. Set to maximum ice cream stiffness or to your preferred hardness
9. Transfer the ice cream to a glass or freezer safe container. Toss in the chopped walnut pieces and fold. Add the fudge pieces and fold to combine. Serve immediately if you like the soft serve consistency. Or, store the rest by placing cling wrap directly on the surface of the ice cream and place the lid on top to seal. Transfer the ice cream to the freezer to chill for 3-4 hours, or until hardened. If too solid, remove from freezer about 10 -15 minutes before serving. Enjoy!