5 eggs, 4 cans of Carnation Fat Free evaporated milk, 1 Qt. of Fat Free Half & Half, 16 oz. jar of Maraschino cherries (chopped and 1/2 of the juice), 1/2 cup of chopped toasted pecans, Can't Believe It's Not Butter Spray and salt(enough to coat the pecans with and so the salt will stick), 2 cups of sugar and 1 capful of vanilla extract.
Preheat oven to 400 degrees F., add chopped nuts to small baking pan. Spray nuts with enough "Can't believe it's not butter" and sprinkle with enough salt to taste. Place pan on center rack and bake for 5 mins., stir nuts around in pan and bake an additional 5 minutes.
In large mixing bowl,combine 4 cans of milk with sugar. Microwave on high approx. 3-5 minutes to melt sugar; stirring well and until sugar is completely melted. Add half & half, eggs, chopped cherries and juice, also vanilla extract, and the pecans. Mix well with mixer until eggs are completely blended.
Pour mixture into ice cream freezer canister, put paddle in and cover with the lid. Place canister into the ice cream freezer. Layer ice, and Ice Cream Salt between freezer and canister until full, making sure that it does not cover the canister lid.
Place Motor on top of canister and lock it down in place. Plug into outlet and when the motor stops turning, turn the freezer off and unplug the unit. Allow canister to sit in the ice mixture, still covered approximately 15 to 20.
Then remove the motor, the lid and the paddle from the canister. Stir with heavy duty metal spoon and serve immediately. Cover with lid while not serving to maintain consistency.
Enjoy this lo-fat recipe. It is also great with fresh blueberries, and fresh strawberries with bananas. However, these fruits are better without the pecans added.
Any leftovers may certainly be placed into smaller containers and kept in the freezer compartment for later use and enjoyment!!
Not a NESTLÉ®-tested recipe.