Cherry Ice Cream
4 eggs, separated
1 c. sugar
1/2 c. instant nonfat dry milk
1 c. Eagle Brand milk
1/2 gal. milk
1 (8 oz.) jar maraschino cherries
Beat egg yolks in a bowl until light. Stir in sugar, dry milk, and
Eagle Brand milk. Add milk and beat thoroughly. Chop cherries and
add cherries and juice to egg mixture. Fold in egg whites that have
been stiffly beaten. Freeze according to freezer directions.
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