Straw-ba-nut Ice Cream Recipe
Yield: 1 GallonRecipe by luhu.jp
Ingredients:
6: Eggs,
2 cup: Sugar,
14 ounce: Milk, sweetened condensed
1 1/2 tsp: Vanilla extract,
1 pint: Strawberries, fresh, sliced
2: Bananas, mashed
1 cup: Pecans, chopped
8 ounce: Whipped topping, thawed
Food coloring, red, opt.
1 cup: Milk, aprox.
Directions:
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
manufacturers 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.
Source from luhu.jp
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
manufacturers 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.
Source from luhu.jp