Split the vanilla bean pod in half and scrape the beans out and place the pod and the beans in the pot.
Add the whole milk and heavy cream.
Over medium heat, heat the mixture until little bubbles start to form around the edges of the pot, but it is not at a boil.
Remove from heat.
In a medium bowl, whisk the egg yolks until they start to lighten a bit(this takes a few minutes with vigorous whisking).
Gradually add the sugar while still whisking.
CAREFULLY start to add some of the hot milk into the egg mixture.
Do this by taking about 1/4 cup of the hot milk mixture at a time and slowly adding it to the egg mixture while whisking. Do it slowly or you will have scrambled eggs!
Continue to incorporate the milk into the eggs until about half of it is mixed in.
Pour the tempered egg mixture into the pot on the stove with the remaining milk.
Cook on low heat until the mixture is thickened and the temperature is 170(egg safety).
Pour it into a bowl and allow to sit a room temperature until it is no longer steaming.
Stir in vanilla and vodka
Cover tightly and place into the refrigerator overnight.
Remove from fridge and remove the split vanilla bean pod.
Pour into ice cream maker and follow manufactures directions.
A few minutes before the ice cream is done, add the Nutella and peanut butter by the spoonful.
Add the banana. Continue in the ice cream maker for another minute or so.
The vodka imparts no flavor. This is just to keep the ice cream from totally freezing like a rock after you put it in the freezer. It also helps it soften up a little faster when you remove it from the freezer…just a little trick I learned.