Cherry-Nut Ice Cream - cooking recipe

Ingredients

4 eggs, beaten
2 c. sugar
dash of salt
2 (12 oz.) cans evaporated milk
5 c. milk
1 Tbsp. vanilla extract
1 c. chopped pecans
1 (10 oz.) jar maraschino cherries, drained and chopped

Preparation

Combine eggs, sugar and salt; blend well.
Add evaporated milk, milk and vanilla.
Stir in pecans and cherries.
Pour mixture into freezer can of a 5-quart hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Allow ice cream to ripen at least 1 hour.
Yields 1 gallon.