Cherry-Nut Ice Cream
1 10-ounce jar red maraschino cherries
2 cups half and half or light cream
2 cups whipping cream
1 cup packed brown sugar
1 tablespoon vanilla
¾ cup chopped pecans, toasted
1. Drain maraschino cherries, reserving 1/3 cup juice. Chop cherries; set aside.
2. In large bowl, combine reserved cherry juice, half-and-half, whipping cream, brown sugar, and vanilla; stir until sugar is dissolved.
3. Pour cream mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer’s directions.
4. Stir chopped maraschino cherries and pecans into ice cream.