In a medium pan over low heat, melt butter. Add bananas, brown sugar, and salt. Combine and stir until caramelized, about 6 minutes. Set aside to cool.

Prepare Ice Cream Base. After mixture has cooled to room temperature, add cooled caramelized banana mixture, and stir to combine.

Place in refrigerator to chill, at least 8 hours.

Combine chocolate and cream in a small saucepan. Fill a larger saucepan with 1 to 2 inches of water, and set the small saucepan inside it to create a double boiler. Heat over medium, stirring until chocolate is melted and fully combined with cream. Remove from heat, and set aside to cool.

Pour chilled ice cream mixture into an ice cream maker and spin according to manufacturer’s instructions. Just before the ice cream comes to completion, slowly add cooled chocolate mixture into the machine. The chocolate should freeze and break into small chocolate flecks (stracciatella) as it comes in contact with the ice cream.

When the ice cream is finished, gently stir in blue cheese crumbles before scooping into storage container(s).

Store in the freezer for at least 2 hours (and preferably overnight) before serving. Alternatively, you may use a home camping-style or foam cooler to freeze ice cream. Place ice cream inside, and top with a block of dry ice followed by a sheet of cardboard. The dry ice mimics the action of a hardening cabinet, an essential part of the ice cream manufacturing process. When the ice cream is rock-hard, transfer it to your home freezer. It will actually rise to proper serving temperature in the freezer.