1 cup whipping cream
Scald milk, add sugar. Pour over slightly-beaten eggs. Cook on LOW until consistency of thin custard, stirring frequently. Cool. Fold in whipped cream, cherries, and nuts. Freeze.
Pineapple Pudding
3 cups milk
2 cups grated canned pineapple
¼ cup grated cocoanut
1 tsp. lemon extract
1½ cups cream
4 egg yolks
1 cup sugar