Strawberry-Banana Ice Cream Recipe

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Strawberry-Banana Ice Cream Recipe

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This ice cream is chock-full of strawberries and chopped pecans and has the most delightful flavor. This is a family favorite.—Jeanette Shropshire, Canyon Lake, Texas
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 6 eggs
  • 2 cups sugar
  • 4 cups half-and-half cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • Red food coloring, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (16 ounces) frozen unsweetened whole strawberries, coarsely chopped
  • 2 medium firm bananas, sliced
  • 1 cup chopped pecans, toasted

Directions

In a heavy saucepan, combine the eggs and sugar. Gradually add cream. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk, vanilla and food coloring if desired. Press plastic wrap onto surface of mixture. Refrigerate for several hours or overnight.
Fold whipped topping into cream mixture. Fold in strawberries, bananas and pecans. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 3 quarts.
Originally published as Strawberry-Banana Ice Cream in Light & Tasty August/September 2002, p46

Nutritional Facts

1/2 cup: 245 calories, 12g fat (6g saturated fat), 68mg cholesterol, 50mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 4g protein.

  • 6 eggs
  • 2 cups sugar
  • 4 cups half-and-half cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • Red food coloring, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (16 ounces) frozen unsweetened whole strawberries, coarsely chopped
  • 2 medium firm bananas, sliced
  • 1 cup chopped pecans, toasted
  1. In a heavy saucepan, combine the eggs and sugar. Gradually add cream. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk, vanilla and food coloring if desired. Press plastic wrap onto surface of mixture. Refrigerate for several hours or overnight.
  2. Fold whipped topping into cream mixture. Fold in strawberries, bananas and pecans. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 3 quarts.
Originally published as Strawberry-Banana Ice Cream in Light & Tasty August/September 2002, p46

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