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Combine flour and sugar. Stir in milk and cherry juice. Heat mixture until hot, stirring constantly. Beat eggs slightly in bowl. Put some of the hot milk mixture in eggs, adding slowly as to not cook the eggs. Pour egg mixture into rest of hot mixture; continue to cook until mixture is slightly thick. Add maraschino cherries, cream, vanilla, almond extract and nuts. Pour into ice cream freezer container; cool. Freeze using ice cream freezer instructions. Makes 6 quarts. Posted to MC-Recipe Digest V1 #330 From: Iris Dunaway
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