Put 2½ cups milk in saucepan. Cover and bring to boiling point. Reduce heat. Combine eggs, sugar, cornstarch, and remaining milk. Add gradually to scalded milk while stirring.

Cook, stirring constantly, until a coating forms on spoon. Chill.

Start to freeze. When freezing starts, add macaroons, raisins, cherries with their liquid, whipped cream, and vanilla. Freeze.

Yield: 1½ quarts.