Pecan and Cherry Ice CreamIngredients :
1 pint and half
1 pint cream
1 sweetened condesed milk
1 / 2 cup pecans chopped
1 tablespoon vanilla extract
1 / 2 teaspoon almond extract
1 can (10 ounces) maraschino cherries stemless, drained and chopped.
Directions :Mix all ingredients in container of cream freezer ice house. Mix well and follow manufacturers' instructions.
This can be done only with the freezer.
Do not use half and half. Whip the cream stiff peaks. 1 / 2 cup chopped cherries 1 / 3 cup toasted pecans, 2 teaspoons vanilla and 1 / 4 teaspoon almond extract Combine. Mix well, add the cream and pour into 2-liter container or loaf pan. Cover and freeze at least 6 hours or until firm.
