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.

Ingredients

eggs↗3
cups sugar↗2
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↗1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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