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Cherry-Nut Ice Cream Recipe
|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)|
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 mg
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
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.