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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