Strawberry-Banana Ice Cream

• 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

1. In a heavy saucepan, combine the eggs and sugar. Gradually add cream. Cook and stir over low heat until mixture reaches 160u0b0 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.
2. 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.

eggs, sugar, cream, condensed milk, vanilla, red food coloring, frozen whipped topping, strawberries, bananas, pecans

Taken from www.tasteofhome.com/recipes/strawberry-banana-ice-cream/ (may not work)