1. 3 ½ cups brown sugar cream base
   
   1. 1 ½ cup heavy whipping cream
   2. 1 ½ cup half and half
   3. ¼ cup white sugar
   4. ¼ cup brown sugar
   5. 2 Tbsp corn syrup
   6. 1 Tbsp dry milk 
   7. ½ tsp xanthan gum
   8. ½ tsp salt
2. 2 ripe bananas (lots of dark spots)
3. 2 tsp lemon juice
4. 1 tsp vanilla extract
5. 1 cup Nilla Wafer crumbs 

Brown Sugar Cream Base:

1. Combine sugar, xanthan gum, salt, and corn syrup in a saucepan. Stirring until everything looks wet. 
2. On low heat slowly add half and half. Stir until sugar is dissolved. Do not boil. 
3. Take the pan off the heat and add the cream, whisk to combine. 
4. Store in a container that holds 3 ½ cups and refrigerate for at least 6 hours. 

Banana Puree:

1. In a blender or food processor combine bananas and lemon juice and puree. 

Nilla Wafer Crumbs:

1. In a blender or food processor pulse 1 cup nilla wafers. (We are going for texture here; we don’t want powdered wafers. Small and medium size pieces are what we want.)

Ice Cream:

1. In a bowl combine cream base, banana puree, and vanilla whisk until well combined. 
2. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
3. Turn off the machine and remove the dasher.
4. Add Nilla Wafer crumbs right into the ice cream bowl and mix. (Save some crumbs to add to the top of the ice cream).
5. Fill the ice cream container. 
6. Cover and freeze for 8 hours or overnight.