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6 eggs,
slightly beaten
1 large can Dole crushed pineapple
2 c. sugar
2 1/2 c. Carnation evaporated milk
Beat egg whites until stiff. Cream egg yolks and sugar
until real creamy. Fold in egg whites. Add evaporated milk.
Add pineapple and finish filling (almost full) four-quart
churn with homogenized milk. Freeze.
**Note**
I use this recipe for many different kinds of
fruit ice creams. Just replace the pineapple
with fruit of your choice.
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