Cherry-Nut Ice Cream Recipe
Ingredients
| 1 8-oz. jar maraschino cherries | ||
| Eggs | 4 standard | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Milk | ||
| Evaporated milk | 1 2/3 Cup (16 tbs) | |
| Whipping cream | 1 Pint | |
| Chopped | 1 1/2 Cup (16 tbs) | |
| Salted pecans | ||
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.
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.
Chef
