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

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 freezer. Freeze according to manufacturer's instructions. Allow ice cream to ripen at least one hour. Yield: 1 gallon.