You are here

Cherry-Nut Ice Cream

molly.ace's picture
Ingredients
  Maraschino cherries 8 Ounce
  Eggs 4
  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)
Directions

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.
Cool.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Party

Rate It

Your rating: None
4.007145
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5654 Calories from Fat 3105

% Daily Value*

Total Fat 346 g533.1%

Saturated Fat 156.1 g780.4%

Trans Fat 0 g

Cholesterol 1700.5 mg566.8%

Sodium 1391 mg58%

Total Carbohydrates 521 g173.6%

Dietary Fiber 19.3 g77.3%

Sugars 489.3 g

Protein 87 g174.7%

Vitamin A 50.6% Vitamin C 13.5%

Calcium 213% Iron 55.3%

*Based on a 2000 Calorie diet

0 Comments

Cherry-Nut Ice Cream Recipe