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CHERRY NUT ICE CREAM

egg substitue to equal 4 eggs
2 c. sugar
5 c. milk
Dash of salt
2 (12 oz.) cans evaporated milk
1 tbsp. vanilla
1 c. chopped pecans
1 (10 oz.) jar maraschino cherries, chopped and drained

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 one hour. Yield: 1 gallon.

Source: http://www.nancys-kitchen.com

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