Strawberry Banana Ice Cream Recipes

Steps:

• Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
• Place all ingredients into a food processor or blender and blend until smooth.
• Pour contents into a loaf or small pan.
• Freeze one hour or until solid.
• Enjoy!

Steps:

• In a heavy saucepan, combine the cornstarch and sugar. Gradually add cream. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. 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 ripe in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Steps:

• 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.

Steps:

• In a heavy saucepan, combine the cornstarch and sugar.
• Gradually add cream.
• Bring to a boil over medium heat; cook and stir for 1 minute.
• Remove from the heat.
• Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly.
• Bring to a gentle boil; cook and stir for 2 minutes.
• 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 warp 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 ripe in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Steps:

• In a small bowl, slice the strawberries and bananas. Add the sugar and vodka, stir well to combine. Macerate for about an hour.
• Place the fruit and all it's juices in a blender. Add the sour cream, heavy cream and lemon juice and pulse until combined and strawberries you can still see some small bits & pieces of strawberry.
• Process the ice cream in your machine according to the manufacturer's instructions. In my Cuisinart, this takes about 30 minutes.
• Pack into a glass container with a tight fitting lid and freeze for about three hours before serving.