Combine pecans, 1/4 cup sugar and butter in heavy saucepan or skillet. Cook, stirring constantly, over medium heat 4-5 minutes or until sugar turns golden. Pour onto heavy-duty aluminum foil. Cool completely. Break into pieces.
Combine all ice cream ingredients except cherries in bowl; stir until sugar dissolves. Stir in pecans and cherries. Pour into ice cream freezer. Freeze according to manufacturer’s directions.
*Substitute 1 (16 1/2-ounce) can sour cherries, drained, chopped.
To make this recipe gluten-free, use gluten-free vanilla.