In a medium saucepan, combine the heavy cream, milk and sugar. Bring the mixture to a simmer over low heat. Cook and stir until the sugar is dissolved. Beat the egg yolks in a medium bowl. Slowly add one cup of the hot cream mixture to the yolks to slowly bring it up to temperature.

Pour the yolk mixture into the cream mixture and continue to cook and stir until the mixture just coats the back of a spoon - about 5 to 10 minutes. Remove from the heat and stir in peanut butter and salt. Allow to cool for about 15 minutes before transferring to an airtight container. Let the mixture mature in the refrigerator 8 hours or overnight. Freeze the peanut butter mixture according to your ice cream maker's instructions.

Transfer the ice cream to an airtight container and freeze at least one hour before serving.

Split the banana in half lengthwise. Place on each side of a banana split boat. Place 3 scoops of peanut butter ice cream in the dish, between the banana slices. Drizzle hot fudge sauce over the ice cream. Sprinkle with crumbled bacon. Garnish with sweetened whipped cream and a cherry.

Serve immediately!