Banana Walnut Ice Cream

Heat 2 1/2 cups half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.

Beat egg yolks and sugar together in a large bowl until smooth. Slowly stir in warmed half-and-half, stirring constantly. Transfer egg yolk mixture to the same saucepan; heat over medium heat until bubbles begin to form around the edges. Transfer to the same bowl; stir in heavy cream.

Combine bananas and remaining 3/4 cup half-and-half in a blender; blend until smooth. Transfer banana purée to the cream mixture; mix well. Cover and refrigerate until cold, 3 to 4 hours.

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. (Refrigerate any remaining mixture until ready to freeze.) Stir in walnuts. Transfer to 1 quart containers and freeze before serving, 8 hours to overnight.