GREAT NUT ICE CREAM RECIPES

Steps:

• In a bowl, beat together the egg yolks and sugar until pale and fluffy. Over medium heat, combine the milk and half of the cream in a saucepan over medium heat, combine the milk and half of the cream and cook until bubbles form along the sides of the pan. Add a little of the hot milk mixture in with the yolk mixture, whisking well. Whisk the milk-yolk mixture into the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a wooden spoon, 5-8 minutes. Do not allow the mixture to boil. Remove from the heat and place the pan in a sink of ice water to cool, stirring frequently to prevent a skin from forming.
• In medium bowl, beat the remaining cream until soft peaks form. Fold the whipped cream into the cooled cream mixture. Stir in the macadamia nuts. Pour into an ice cream maker and freeze according to the manufacturer’s directions.
• Serve immediately or freeze until ready to serve at a later time.

Steps:

• Drain maraschino cherries, reserving 1/3 cup of juice. Chop cherries; set aside.
• In large bowl, combine reserved cherry juice, half and half, whipping cream, brown sugar, and vanilla; stir until sugar is dissolved.
• Pour cream mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer's directions.
• Stir chopped maraschino cherries and pecans into ice cream. If desired, ripen ice cream about 4 hours.