Cherry Burgundy Ice Cream - cooking recipe

Ingredients

6 eggs
2 c. sugar
1 can sweetened condensed milk
1 qt. half and half
1 large can dark sweet pitted cherries, drained (save juice)
2 Tbsp. vanilla
1 large pkg. black cherry jello

Preparation

In saucepan, dissolve jello in 1/2 cup boiling water and juice from the cherries.
Cool slightly.
In mixing bowl, beat eggs well.
Add sugar; beat well.
Blend in the half and half.
Cut cherries into fourths and add to mixture; stir in vanilla and jello mixture last.
Pour into freezer canister.
Add milk until about 3/4 full.
An electric freezer takes about 15 minutes to freeze.