Strawberry Sundae Ice Cream

This calorie laden delicious ice cream makes enough ice cream for a large crowd. Cook time is estimated processing time which changes with machine used. Recipe source: local newspaper article on home made ice cream.

• Ready In: 1 hr 30 mins
• Yields: 6 quarts

Ingredients

• 4  eggs (or egg substitute to equal 4 eggs)
• 2 1⁄2 cups sugar
• 1 (16 ounce) package frozen strawberries, partially thawed
• 1 -2  ripe banana, mashed
• 1 (20 ounce) can crushed pineapple
• 1  cup  chopped  nuts
• 1 (16 ounce) can  strawberry soda
• 1 (15 ounce) can sweetened condensed milk
• 1 (15 ounce) can evaporated milk
• 2  cups heavy whipping cream
• 2  cups half-and-half

Directions

1. ***Very important*** If using eggs they must be pasteurized to make ice cream safe to eat.
2. 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.
3. Stir constantly until mixture reaches 160°F.
4. If you don't stir constantly eggs will cook.
5. Cool in refrigerator before continuing.
6. In a large bowl beat pasteurized eggs (or egg substitute) until foamy.
7. Add remaining sugar to egg and beat well.
8. Add rest of ingredients and stir well.
9. Pour into 6-quart ice cream freezer and process (freeze) according to manufacturer's directions.