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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

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