Maple Nut Ice Cream

• 5 eggs
• 2 1/4 c. white sugar
• 4 Tbsp. flour
• 4 qt. half and half
• 2 1/4 c. light brown sugar
• 1 (10 oz.) jar maraschino cherries, chopped
• 1/2 c. finely chopped pecans
• 1 tsp. vanilla
• 1/4 tsp. maple flavoring

1. At room temperature, beat eggs slightly.
2. Mix white sugar and flour and add to eggs.
3. Scald 2 quarts half and half (DO NOT BOIL), then add small amount scalded half and half to sugar, flour, egg mixture - VERY SLOWLY.
4. Take this and add back into scalded half and half.
5. Heat, stirring constantly until almost coats wooden spoon.
6. MUST USE WOODEN SPOON.
7. Remove from heat.
8. Add immediately 2 1/4 cups light brown sugar to half and half mixture.
9. Add 2 quarts half and half to stop cooking process.
10. Cool in refrigerator.
11. Place in ice cream freezer and crank until mixture begins to freeze.
12. Add remaining ingredients to partially frozen ice cream and crank until frozen.

eggs, white sugar, flour, light brown sugar, maraschino cherries, pecans, vanilla, maple flavoring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=93351 (may not work)