Preparation:
In small saucepan mix sugar, gelatin, and salt. Gradually add milk and eggs. Cook and stir over medium heat about 5 minutes or until mixture thickens enough to coat a metal spoon. Cool to room temperature; add vanilla and pour into shallow pan. Cover and freeze until thickened. Combine evaporated milk and lemon juice in large chilled bowl. Beat until stiff. Beat egg mixture until smooth; fold in cherries and whipped milk. Return to shallow pan. Freeze until firm; stir every 20 to 30 minutes.
Makes about 1 quart. |
