Grandmama Marshall's Cherry Pineapple Ice Cream

My grandmother, Maude Marshall, was an amazing cook. This recipe is a family favorite, and the beauty of it is that it doesn't matter what time of year it is--you can always get maraschino cherries and canned pineapple! The color is a lovely pink, and the taste always takes me back to my childhood.

• Ready In: 40 mins
• Yields: 4 qts

Ingredients

• 3  eggs
• 2  cups sugar
• 1  quart milk (whole or skim)
• 1 (10 ounce) jar  maraschino  cherries in juice, chopped
• 1 (20 ounce) can  crushed pineapple in juice
• 1 (12 ounce) can evaporated milk

Directions

1. Mix together 3 eggs, 2 cups of sugar, and 1 quart of milk. Boil in a double boiler for a few minutes or until mixture thickens enough to coat a spoon. Let cool completely.
2. Add cherries with juice, pineapple with juice, and evaporated milk. Add milk as needed to fill churn. Freeze according to manufacturer's instructions.