Ingredients
6 eggs2 cups sugar4 cups half-and-half cream1 can (14 ounces) sweetened condensed milk1-1/2 teaspoons vanilla extractRed food coloring, optional1 carton (8 ounces) frozen whipped topping, thawed1 package (16 ounces) frozen unsweetened whole strawberries, coarsely chopped2 medium firm bananas, sliced1 cup chopped pecans, toasted
Preparation
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.
