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Dessert: Strawberry-Banana Ice Cream - 24 -- e-w

Source of Recipe

Light & Tasty 2002 – J. Shropshire; Canyon Lake, TX
Strawberry-Banana Ice Cream
Plan ahead…needs to chill overnight + 2-4 hours more.
WW Points
Diabetic Exchanges
Yield: 3 quarts

4 tsp. cornstarch
2 c. sugar
4 c. fat-free half and half cream
3 eggs, lightly beaten
1 14-oz. can fat-free sweetened condensed milk
1-1/2 tsp. vanilla extract
Optional: Red Food coloring

1 8-oz. carton reduced-fat frozen whipped topping, thawed
1 16-oz. pkg. frozen unsweetened whole strawberries, coarsely chopped
2 medium firm bananas, sliced
1/2 c. chopped pecans, toasted

In a heavy saucepan, combine cornstarch and sugar, gradually add cream. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat. Stir in a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat.

Cool quickly by placing pan in a bowl of ice water, stir for 2 minutes. Stir in milk, vanilla and red 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 instructions. 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.

One 1/2-cup serving equals: 203 calories…4 gm fat (1 gm saturated)…28 mg cholesterol…66 mg sodium…36 gm carbohydrate…1 gm fiber…4 gm protein ++++ Exchanges: 2 starch…1-1/2 fat-free milk…1/2 fat ++++ WWP: 4