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Cherry Pecan Ice Cream

List of Ingredients




1 (14-oz.) can Sweetened Condensed Milk

(NOT evaporated milk)
2 cups half-and-half
2 cups whipping cream, unwhipped
1 (10-oz.) jar maraschino cherries, well drained

and chopped (about 1 cup)
1/2 cup chopped pecans, toasted
1 tbsp. vanilla extract
1/2 tsp. almond extract

In ice cream freezer container, combine all
ingredients; mix well.
Freeze according to manufacturer's instructions.
Freeze leftovers.

Refrigerator-Freezer Method: Omit half-and-half.
Whip the whipping cream. In large bowl, combine
Eagle Brand milk, 1/2 cup chopped maraschino
cherries, 1/3 cup chopped pecans, toasted, 2 tsp.
vanilla and 1/4 tsp. almond extract; mix well.
Fold in whipped cream.
Pour into 9x5-in. loaf pan or other 2 quart
container; cover. Freeze 6 hours or until firm.
Freeze leftovers.


Recipe