Strawberry Sundae Ice Cream

• 4 eggs (or egg substitute to equal 4 eggs)
• 2 12 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

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 160F.
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.

eggs, sugar, frozen strawberries, banana, pineapple, nuts, strawberry soda, condensed milk, milk, heavy whipping cream

Taken from www.food.com/recipe/strawberry-sundae-ice-cream-67402 (may not work)