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Maraschino Ice Cream


  • 1 can evaporated milk, chilled
  • 2 egg whites, beaten
  • 1 (4 ounce) jar maraschino cherries


  1. Blend milk and cherries and their liquid in a blender, only for a moment or two; cherries should not be too well blended.
  2. Thoroughly whip egg whites.
  3. Fold in cherry mixture.
  4. Freeze to desired consistency.

Serves 6.

If you like a stronger flavor, add from 1/2 to 1 teaspoon almond extract.

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