Instructions:

Straw-Ba-Nut Ice Cream

Source: Southern Living Magazine - August 1980

6 eggs
2 cups granulated sugar
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoon vanilla extract
1 pint fresh strawberries*, sliced
2 bananas, mashed
1 cup pecans , chopped
8 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.