Make sure your ice cream bowl is frozen. I always store mine in a large ziplock bag in the freezer.

Remove seeds from vanilla bean. Set aside. Note: Your scraped vanilla bean pod can be stored with a cup of sugar in a small container. In a few days, you'll have vanilla flavored sugar for coffee or tea.

Whisk the eggs until light and fluffy.

Slowly add sugar as you continue to whisk your mixture.

Add your cream, milk and vanilla bean (extract or paste).

Add fully blended mixture to your frozen ice cream bowl. Start your ice cream maker.

In the meantime, puree your bananas, pawpaws and lemon juice in a mixer or  by hand. Make sure that you have no stringy or large pieces. Store in refrigerator until needed.

When ice cream is almost frozen, slowly add your fruit (banana, pawpaw, lemon juice) into your ice cream maker. Continue churning until blended and ice cream is frozen to your liking. You can also mix the fruit to your ice cream after removing it from your maker. This is especially helpful if you find that you don't have enough room to add all the fruit mixture while the ice cream is churning.

Enjoy.  Use any tropical toppings such as pineapple, coconut and nuts.