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Straw−Ba−Nut Ice Cream
6
2
1
1
1
2
1
8
eggs
cups granulated sugar
(14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
pint fresh strawberries*, sliced
bananas, mashed
cup pecans , chopped
ounces frozen whipped topping , thawed
Red food coloring (optional)
1
cup milk (approximately)
Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick.
Stir in sweetened condensed milk and vanilla extract.
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 ounce bag frozen strawberries, thawed, may be substituted for fresh ones.
Straw−Ba−Nut Ice Cream
163
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