Recipe for cooking straw-ba-nut ice cream

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Straw-Ba-Nut Ice Cream

Source: Southern Living Magazine - August 1980

6 eggs
2 c. sugar
1 (14 ounce) can sweetened condensed milk
1 1/2 tsp. vanilla extract or flavoring
1 pt. fresh strawberries*, sliced
2 bananas, mashed
1 c. pecans , chopped
8 oz. frozen whipped topping , defrosted
Red food coloring (optional)
1 c. milk  (approximately)

Beat eggs with electric mixer at med. speed until frothy. Gradually add sugar, beating until thick. Stir in sweetened condensed milk and vanilla extract or flavoring.

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.

* One 10 oz. bag frozen strawberries, thawed, may be substituted for fresh ones.