Strawberry Banana Ice Cream

2 cups milk
2 cups sugar
1/2 teaspoon salt
6 eggs, beaten
5-6 ripe bananas, mashed
1 tablespoon vanilla
2 cups crushed strawberries
4 cups light cream or half and half

Combine milk, sugar, and salt in heavy saucepan or double boiler. Over medium heat, bring mixture almost a boil; remove from heat. Beat eggs. Pour about one cup hot milk into eggs, stirring eggs well. Pour egg mixture back into hot milk, return saucepan to the heat, stirring constantly cook until thick or a minium165 degrees Fahrenheit. Do not boil or custard may curdle. Remove from heat, stir in mashed bananas and vanilla. Cool. Stir in strawberries and cream. Pour mixture into 6-quart ice cream freezer. Freeze according to manufactures directions or see instructions below.

Freezing ice cream according to traditional electric or hand crank freezers:

Place ice cream canister in freezer bucket and secure top. Pack 2-3 inches crushed ice in bucket around canister. Sprinkle with about 1/4 cup rock salt. Continue to layer ice and salt until ice is above the level of ice cream mixture inside the canister. Crank by hand until it becomes too difficult to turn or plug in automatic freezer and allow it to run until it automatically shuts off (about 15-20 minutes). Add ice and salt as needed to keep ice level above the ice cream mix in canister.

Ripening ice cream to blend flavors and harden ice cream:

When frozen, drain off excess water from bucket and remove freezer crank housing. Carefully remove canister lid and dasher from inside canister. Push ice cream down from sides of canister, stir to blend soft with firm portions of ice cream. Replace canister lid. Pack additional ice and salt around canister. Cover top of bucket with a heavy towel or newspaper and allow to ripen for 2-3 hours to blend flavors and harden ice cream.

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