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

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 freeze. Freeze according to manufacturer's instructions. Allow ice cream to ripen at least 1 hour.