Cherry-Pecan Ice Cream 

Servings: Makes about 1 1/2 quarts 

1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk) 
2 cups half-and-half 
2 cups whipping cream, un-whipped 
1 (10-ounce) jar maraschino cherries, well drained and chopped (about 1 cup) 
1/2 cup chopped pecans, toasted 
1 tablespoon vanilla extract 
1/2 teaspoon almond extract 

In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers. 

Notes: Refrigerator-Freezer Method: 

Omit half-and-half. Whip whipping cream. In large bowl, combine Eagle Brand, 1/2 cup chopped maraschino cherries, 1/3 cup chopped pecans, toasted, 2 teaspoons vanilaa and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2 quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.