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Strawberry-Banana Ice Cream

Name: Strawberry-Banana Ice Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 3 quarts.
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

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling Process: 20 min./batch + freezing

Makes

about 3 quarts

Updated: Oct. 21, 2022

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

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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.

Strawberry-Banana Ice Cream

Ingredients

Directions

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