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Cherry Ice Cream

4 eggs, separated
1 c. sugar
1/2 c. instant nonfat dry milk
1 c. Eagle Brand milk
1/2 gal. milk
1 (8 oz.) jar maraschino cherries

Beat egg yolks in a bowl until light. Stir in sugar, dry milk, and Eagle Brand milk. Add milk and beat thoroughly. Chop cherries and add cherries and juice to egg mixture. Fold in egg whites that have been stiffly beaten. Freeze according to freezer directions.

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