Cherry-Nut Ice Cream
|Maraschino cherries||8 Ounce|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Milk||2 Cup (32 tbs)|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs)|
|Whipping cream||1 Pint|
|Chopped salted pecans||1 1⁄2 Cup (24 tbs)|
Drain and dice cherries, reserving cherry syrup.
Beat eggs and sugar together in saucepan; stir in 1 1/3 cups milk and evaporated milk.
Cook over low heat, stirring constantly, until slightly thickened.
Whip cream until stiff; fold whipped cream, cherries, cherry syrup and pecans into cooked custard.
Pour into 1-gallon freezer can; add enough milk to fill can to within 1 1/2 inches of top.
Freeze according to freezer manufacturer's directions.