Combine 1 cup sugar and 1/2 cup milk in a saucepan, with vanilla, ginger syrup, and a cardamom pod on a medium high heat. 2) Stir this slowly and constantly until it caramelizes to a dark golden brown. It should resemble brown sugar at this point and it will be thick..

Stir this slowly and constantly until it caramelizes to a dark golden brown. It should resemble brown sugar at this point and it will be thick..

Slowly add 4 more cups of milk.

Continue to cook slowly at a low heat, stirring constantly, for about 15 minutes until it is reduced.

Add 8 sliced very ripe bananas and cook the mixture for about five minutes. If you have time to freeze them before doing this, the custard will cool much faster.

Put into a blender and liquify.

Cool this mixture overnight in a refrigerator.

Process in an ice cream maker until thick, then freeze for at least 2 hours before eating.

Enjoy!