Strawberry Sundae Ice Cream
4 eggs (or egg substitute to equal 4 eggs)
2½  c. sugar
2 c. mashed strawberries or 1 (16 oz.) package frozen strawberry, partially thawed
1-2 ripe bananas, mashed
1 (20 oz.) can crushed pineapple
1 c. chopped nuts
1 (16 oz) can strawberry soda
1 (15 oz) can sweetened condensed milk
1 (15 oz) can evaporated milk
2 c. heavy whipping cream
2 c. half-and-half

***Very important***
If using eggs they must be pasteurized to make ice cream safe to eat.

To pasteurize eggs: in a top pan of a double boiler or use two saucepans (the bottom one will have boiling water) stir together eggs, 1/2 cup evaporated milk, 1/2 cup sugar, 4 teaspoons water and 1/4 teaspoon cream of tartar over boiling water over med-low heat.

Stir constantly until mixture reaches 160 degrees F. If you don't stir constantly eggs will cook. Cool in refrigerator before continuing. In a large bowl beat pasteurized eggs (or egg substitute) until foamy. Add remaining sugar to egg and beat well. Add rest of ingredients and stir well. Pour into 6-quart ice cream freezer and process (freeze) according to manufacturer's directions.