In a saucepan, heat 2 cups of Evaporated Milk with cinnamon stick and cloves. Add vermicelli and cook for 5 minutes or until vermicelli is tender. Set aside
In a large saucepan, heat remaining Evaporated Milk to 175 degrees; add Sweetened Condensed Milk and stir to mix. Whisk a small amount of the hot milk mixture into the eggs to temper. Add tempered eggs slowly to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon
Remove mixture from heat, cool quickly by placing the pan in a bowl of ice water; stir for 2 minutes. Stir in the cooked vermicelli, vanilla essence and Cream.
Place in an ice cream maker and follow manufacturer's instructions. When mixture is firm, incorporate chopped cherry, raisins and almonds.
Place in a freezer until ready to serve.