This extra-creamy ice cream recipe, served at the Prairie Dunes Country Club in Hutchinson, Kansas, gets extra texture from maraschino cherries and pecans.
Drain cherries, reserving one-third cup juice. Chop cherries and set aside.
In a large mixing bowl combine the half-and-half or light cream, whipping cream, brown sugar, reserved cherry juice and vanilla. Stir till sugar is dissolved.
Spoon mixture into the freezer can of a 4- to 5-quart ice-cream freezer. Freeze according to manufacturers directions. Remove the dasher. Stir in pecans and chopped maraschino cherries. Ripen ice cream according to manufacturers directions. Garnish each serving with additional maraschino cherries with stems and fresh mint leaves, if you like.