Strawberry-Banana Ice Cream

• 3 Quarts Heavy Whip Cream
• 2 Cups White Sugar
• 20 lbs Ice
• 2 lbs Rock Salt

• Slice strawberries and none over ripe banana
• Puree the over rip banana and package of strawberries w/juice
• Blend juices and sugar (till sugar dissolved)
• Add evap milk and pureed strawberry-bananas mix
• Add liquor and light to evaporate alcohol
• Add fruit slices into the blended mix ( ** DO NOT BLEND **)

Put base juice mixture (above) info freezer for 4 to 6 hrs

• Make sure container used for final mix can accommodate 3 quarts (added next) of ice cream plus the fruit mix and afford ability to stir the mixture whi8le refreezing.
• Place fruit mixture into freezer for 2 to 3 hours to chill
• Place ice cream in refrigerator so as to soften enough
• Add one half of ice cream into the mix until mix begins to take on a uniform thickness
• Add other half of ice cream and stir until a uniform thickness and ingredients are combined
• The ice cream should still have a soft-serve texture
• Place in Freezer until ice cream is solid

• Add the heavy whip Cream,  milk and condensed milk. to mix.
• Continue blending the mix
• Add sugar blending until sugar is dissolved
• Add fruit chucks into the blended mix (stir – do not blend)

• Pour liquid ice cream into churn container
• Attach mixer; put on lid
• Place churn container into bucket
• Add ice and handful of rock salt per 6 inches of ice – around the churn container
• Ice level should be 4 inches from top
• Plug in the electric  churning device
• Check the level of ice and add ice/salt as needed – every 10 minutes
• When  the ice cream is ready, the mixer will shut off.