Nesselrode Ice Cream

Serves: 2
Total Calories: 1,276


1 envelope unflavored jello
1/2 cup milk cold
1 1/2 cups milk
2/3 cup sugar
4 eggs lightly beaten
2 cups whipped cream
1 tablespoon vanilla extract each vanilla and rum extract
1 (10-ounce) jar nesselrode topping
1/2 cup candied cherries chopped


At least 5 hours or up to 1 month before serving:

In a 2-quart saucepan, mix gelatin and cold milk let stand for 1 minute.

Stir in milk, sugar and eggs. Cook and stir over low heat until gelatin is dissolved and mixture thickens and coats a metal spoon. Cool slightly. Transfer to a bowl or pitcher. Cover and refrigerate at least 3 hours or overnight. Chill ice cream freezer container and dasher.

When ready to freeze ice cream, pour custard mixture into the freezer container. Stir in whipping cream and extracts. Pack and freeze according to manufacturer's directions. About 5 minutes before freezing is complete (mixture will be slushy), add nesselrode topping and cherries. Continue churning until frozen. Pack and ripen at least 1 hour. Transfer to a freezer container and store in freezer up to 1 month.

Nutritional Facts:

Serves: 2
Total Calories: 1,276
Calories from Fat: 898

This Nesselrode Ice Cream recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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