8 eggs
2 1/2 c. sugar
1/2 tsp. salt
3 (13 oz.) cans evaporated milk
2 (21 oz.) cans cherry pie filling
3 3/4 c. milk

Beat eggs 3 minutes on high speed of electric mixer in a large mixing bowl; gradually add sugar and salt, beating well. Add evaporated milk and pie filling, mixing until combined. Stir in milk.

Pour mixture into freezer can of a 1 1/2 gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 1/2 hours. Yields: 1 1/2 gallons.

Note: To freeze ice cream in a 1 gallon freezer, divide mixture and freeze each separately. Refrigerate mixture until freezing.