Yellow ice cream assumes eggs so could be irrelevant.
If there were pecans in it, butter pecan sounds like a good guess. Personally, I loathe maraschino cherries but don’t see why you cannot add them, like other fruit such as the berries, to any ice cream. (Here’s some ice cream with pecans and maraschino cherries in it – however, read the list if ingredients carefully before ordering. Source)
Here’s a delicious sounding recipe for black cherry and pecan ice cream, if you are willing to compromise.
Ingredients:
For the cherries:
1 pound fresh black cherries
1½ cups water
1 cup sugar
a squeeze of lemon juice
For the ice cream:
1 cup half and half
2 cups heavy cream
1 (14 oz.) can sweetened condensed milk
1 tablespoon vanilla bean paste
1 cup cherries, prepared as directed below
¾ cup toasted pecans, roughly chopped
red food coloring, optional (I would skip this, myself.)
Method:
Stem and pit the cherries and place in a saucepan with the water and sugar. Bring to a boil and simmer for 25 minutes. Stir frequently. Remove from heat and add the lemon juice.
Cool. You can keep refrigerated for a couple weeks if you wish.
When ready to use, let the cherries drain in a sieve. (You can use the leftover syrup in drinks.) Chop the cherries.
In a bowl, whisk the creams and sweetened condensed milk well. Add the chopped cherries and pecans and, if you like your ice cream a definite pink, a drop of food coloring.