1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. orange-flavored gelatin
4 eggs, beaten
2 c. sugar
2 c. cream or 1 (13 oz.) can evaporated milk
milk (enough to fill freezer can 3/4 full, about 1 3/4 qtsp.)

Drained pineapple may be pureed slightly in blender with part of milk if desired, to eliminate prominent pieces of pineapple in ice cream.

Drain pineapple. Add water to juice to make 1 cup and heat to boiling. Add jello, stirring to dissolve; then cool. Combine eggs, sugar and 1 cup of the regular milk and cook on stove until cooked. Cool mixture and combine jello mixture and egg mixture, then add cream and remaining milk. Place in freezer can and freeze.