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Title: Straw-Ba-Nut Ice Cream
Categories: Dessert Southern
Yield: 1 Gallon
| 6 | Eggs | |
| 2 | c | Sugar |
| 14 | oz | Milk, sweetened condensed |
| 1 1/2 | ts | Vanilla extract |
| 1 | pt | Strawberries, fresh; sliced |
| 2 | Bananas; mashed | |
| 1 | c | Pecans; chopped |
| 8 | oz | Whipped topping; thawed |
| Food coloring, red; opt. | ||
| 1 | c | Milk; aprox. |
Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Stir in sweetened condensed milk and vanilla.
Combine strawberries, bananas, and pecans; fold in whipped topping. Add fruit mixture to egg mixture; stir gently. Add food coloring, if desired, until mixture reaches preferred color. Pour into freezer can of a 1-gallon hand-turned or electric freezer.
Add enough milk to fill can three-fourths full. Freeze according to manufacturer's instructions. Let ripen at least 1 hour.
NOTE: One 10 oz. bag frozen strawberries, thawed, may be substituted for fresh ones.
SOURCE: Southern Living Magazine, August 1980. Typos by Nancy Coleman.
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