This ice cream title was inspired by Nesselrode–a cream custard mixed with chestnut puree, candied fruits, currants, raisins, and maraschino-flavored liqueur.
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
Drain cherries, reserving juice. Coarsely chop cherries. Combine cherries, cherry juice, and pecans; stir well and set aside.
Break macaroons into fourths; place in a medium bowl. Drizzle with bourbon.
Fold reserved cherry mixture and macaroon mixture into ice cream.
Spoon into a 13 x 9 x 2-inch pan. Cover and freeze until firm.
Makes 10 cups.