Brown Sugar Cream Base: 

1. Combine sugars, xanthan gum, salt, and corn syrup in a saucepan. 
2. Stirring until everything looks wet.
3. On low heat slowly add half and half. Stir until sugar is dissolved. Do not boil. 
4. Take the pan off the heat and add the cream, whisk to combine. 
5. Store in an airtight container and refrigerate until very cold or preferably overnight.

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. 
3. Turn off the machine and layer the ice cream and Nilla Wafer crumbs.
4. Cover and freeze for 8 hours or overnight.

‍