Peel bananas and slice them length ways.
Add to a fry pan with brown sugar and butter.
Cook for five minutes on a medium heat or until caramelised and cooked through.
Add golden syrup and cook for another minuit or two.
Remove from heat and allow cool slightly.
Add milk and cream to a jug or deep bowl you can use an immersion blender in.
Add cooked banana and sugar butter mix from the frying pan.
Blend with an immersion blending until banana is blitzed and well incorporated.
Add nutmeg, vanilla and salt. Mix well.
Put your ice cream storage container into the freezer to chill.
If using a self churning ice cream machine turn it on ten minutes before churning, other wise take the churning bowl out of the freezer right before churning.
Churn the ice cream. It will be the consistency of soft serve when done.
Transfer to storage container and freeze for about four hours or until firm.
To serve remove from container, scoop and enjoy!