| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This ice cream title was inspired by Nesselrode--a cream custard mixed with chestnut puree, candied fruits, currants, raisins, and maraschino-flavored liqueur.

Nestletoe Ice Cream

1 (10-ounce) jar maraschino cherries, undrained

1/2 cup chopped pecans

18 almond macaroons

1/4 cup bourbon

1/2 gallon vanilla ice cream, softened

1. Drain cherries, reserving juice. Coarsely chop cherries. Combine cherries, cherry juice, and pecans; stir well and set aside.
2. Break macaroons into fourths; place in a medium bowl. Drizzle with bourbon.
3. Fold reserved cherry mixture and macaroon mixture into ice cream.
4. Spoon into a 13 x 9 x 2-inch pan. Cover and freeze until firm.

Makes 10 cups.