Combine cream, milk, vanilla pod, and seeds in a large saucepan and bring to a boil.
Whisk egg yolks in a bowl until pale and gradually incorporate the hot cream mixture.
Return the mixture to the saucepan over low heat and stir for 5 minutes until thickened.
Remove the vanilla pod, transfer custard to a clean bowl, cover with film, and cool.
Puré strawberries and banana in a food processor and combine with the cooled custard.
Churn the mixture in a pre-chilled ice cream maker for 30 minutes until very thick.
Transfer to a container and freeze until solid.
Stand at room temperature for 10 minutes before serving.