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Strain syrup from crushed pineapple into top of double saucepan. Beat eggs well, beat in sugar, milk and salt. Stir into pineapple syrup. Cook over simmering water, stirring constantly until mixture thickens. Remove from water. Cool.
Pour into trays and freeze until consistency of soft ice cream. Turn into chilled bowl, beat until very smooth, fold in pineapple, ginger and halved marshmallows. Whip cream until stiff and fold into pineapple mixture. Return to trays and freeze until firm.
Serve topped with sweetened whipped cream and chopped nuts.
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