Mary Ruhs’ Banana Split Ice Cream

Ingredients

• 6 eggs, separated
• 2 3/4 cups sugar
• 1 tablespoon vanilla
• 1/2 pint whipping cream
• 2 tall cans Pet milk or Milnot
• 3 ripe bananas, mashed
• 1 package frozen strawberries, processed in blender
• Milk
• 1 cup nuts, optional

Steps

1. Beat egg whites with half of sugar until stiff.
2. Beat egg yolks until lemon colored; add rest of sugar and vanilla.
3. Fold into egg whites; add cream and canned milk.
4. Add bananas, strawberries and nuts.
5. Pour into ice cream freezer and finish filling the freezer with milk.
6. Process according to ice cream freezer directions.

Notes

Handwritten in pen beside the title: “Tryed + good” (sic).

From a printed recipe (Quincy Herald-Whig, Sunday, May 12, 1985, Page 7 (“cakes, pies & other desserts”)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.