Maraschino Ice Cream

Chill a metal bowl in the freezer for 10 minutes, then pour the chilled evaporated milk into the bowl and beat with an electric mixer until soft peaks form, about 5 minutes.

Gently fold the beaten egg whites into the whipped evaporated milk until fully combined, being careful not to deflate the mixture.

Drain the jar of maraschino cherries, reserving a few whole cherries for garnish, and chop the remaining cherries into small pieces.

Fold the chopped maraschino cherries and their juice into the whipped mixture until evenly distributed.

Divide the mixture evenly among 4 serving bowls or glasses and freeze for at least 2 hours until firm.

Remove from the freezer 5 minutes before serving to allow the ice cream to soften slightly, then top each serving with a reserved maraschino cherry.