Makeover Strawberry Banana Ice Cream

A lighter version of Strawberry Banana Ice Cream.

• Ready In: 20 mins
• Serves: 24

Ingredients

• 4  teaspoons cornstarch
• 2  cups sugar
• 4  cups  fat-free half-and-half
• 3  eggs, lightly beaten
• 1 (14 ounce) can  fat-free sweetened condensed milk
• 1 1⁄2 teaspoons vanilla extract
•  red food coloring (optional)
• 1 (8 ounce) carton  frozen  reduced-fat whipped topping, thawed
• 1 (16 ounce) package frozen unsweetened strawberries, coarsely chopped
• 2  medium firm bananas, sliced
• 1⁄2 cup  chopped pecans, toasted

Directions

1. In a heavy saucepan, combine the cornstarch and sugar.
2. Gradually add cream.
3. Bring to a boil over medium heat; cook and stir for 1 minute.
4. Remove from the heat.
5. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly.
6. Bring to a gentle boil; cook and stir for 2 minutes.
7. Remove from the heat.
8. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
9. Stir in milk, vanilla and food coloring if desired.
10. Press plastic warp onto surface of mixture.
11. Refrigerate for several hours or overnight.
12. Fold whipped topping into cream mixture.
13. Fold in strawberries, bananas and pecans.
14. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
15. Refrigerate remaining mixture until ready to freeze.
16. Allow to ripe in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.