Whisk egg yolks in a large bowl until smooth.

Combine milk, cream, honey, and salt in a saucepan and bring to a boil.

Remove from heat and slowly whisk the hot liquid into the yolks.

Whisk in the poppy seeds.

Refrigerate until chilled.

Freeze according to your ice-cream maker's instructions.

Whisk sugar, cocoa, and flour in a small bowl.

Combine chocolate, corn syrup, butter, and water in a double boiler and cook, stirring occasionally, until smooth.

While the chocolate mixture is warm, combine it with the dry ingredients and stir until smooth.

Preheat oven to 300 degrees.

Drop a little less than a tablespoon of batter onto a nonstick cookie sheet and spread into a 3 1/2 inch circle.

Repeat, leaving at least 1 inch between each cookie.

Bake until bubbly and lacy, 6 to 8 minutes.

Cool on the pan for 1 minute.

Loosen cookies from the pan with a spatula and transfer to a wire rack to cool.

Repeat to make about 12 cookies.

Set aside.

Place sugar and water in a heavy saucepan over medium heat and bring to a boil.

Continue to cook until the mixture turns a deep amber color.

Turn off the heat and carefully add the cream.

Stir in the butter.

Transfer mixture to a bowl and refrigerate.

Preheat oven to 350 degrees.

Cut a wedge from each banana almost its entire length, keeping the peel attached at one end.

Remove and discard the flesh portions of each wedge and fill the cavity with caramel sauce.

Transfer the bananas to a baking sheet lined with aluminum foil and bake until very soft, about 20 minutes.

Transfer the warm bananas to serving plates.

Place a tuile on each plate.

Scoop the ice cream onto the tuile.

Garnish with another piece of tuile, standing it upright in the ice cream.