This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.

Vanilla Cherry Ice Cream

heavy cream

milk

white sugar

vanilla extract

almond extract

fresh cherries, pits removed and cut in half

Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.


The ice cream is quite good but a little too heavy on the almond flavoring - it is VERY evident. Were I to make this again I would reduce the almond extract by half or eliminate it altogether. After all this is called Vanilla Cherry Ice Cream not Almond Cherry Ice Cream. I like my ice cream rich so as I always do I used 2 c. heavy cream 1 c. half and half and added two eggs. Beat the eggs for 1-2 minutes gradually add the sugar beat another minute to dissolve the sugar then add cream half and half and flavoring. I used frozen Door County cherries which I thawed quartered and added during the last few minutes of churning. Rich velvety smooth mouth feel and intensely cherry. Definitely worth a repeat but definitely with reducing the amount of almond extract.

Cutting cherries in quarters would be my only suggestion for improving this recipe. If you just cut them in half, they are a little too large and like hard balls when frozen. They are much more manageable in quarters. Otherwise I really loved this recipe!

Very cool creamy and easy to make. I used half-and-half and heavy cream. I had 1 lbs of fresh bing sweet cherries pitted half of it rough chopped the other sliced in halves. After reading others review I omitted the almond extract. I used 1 vanilla bean spilt lenghwise. TIP: Please use vanilla beans if you can! They make such a difference! Once combined I chilled everything before making the ice cream about 4 hours or so. Took 30 minutes to make in the ice cream maker and it was so creamy rich and smooth which is perfect on a hot day. I loved the frozen cherries I bit into. I am glad I left out the almond extract. This turned out fantastic. I just kept on eating and eating. I would definitely make this again but without the almond extract and using real vanilla bean! UPDATE 08/12/11: Made this again but with 2 cups of Maraschino Cherries. I rough chopped some and halved the others. So super delicious! Sweet juicy and "candy" like cherries swirled in vanilla ice cream. My family ate this entire recipe up in one night! Going to make this again. note-if you decide to try it this way know that the red maraschino juice will turn the milk/cream mixture a pinkish red color. Also used "Sweetened Whipped Cream " from this site to top it off.

OMG! This is soooo good! I doubled the recipe and I used some pitted frozen cherries (quartered)from grandma's tree. I used half the cream and the other half was fat free half and half and I used fat free milk because that is all I had and it is so amazing! Blew away the peach ice cream we had a couple weeks ago! Super easy too!

This is the best ice cream I have ever had! The only thing I did different was add some vanilla bean.

OMG this is the best ice cream ive ever tasted. I usually am a sucker for the black cherry Ice cream so i decided to try this one very very good.

I used a jar of drained marchino cherries and it was very yummy!

Loved this!!! I love the hint of almond. I used marachino cherries (two small jars) instead of fresh cherries.....it was the bes!!

This was so good I did cut the almond extrct in half. We didn't miss it. The only problem with this recipe is cutting and pitting fresh cherries. But oh so worth it.

I had really high hopes for this but it was just okay. Grainy.

vanilla cherry ice cream

Prep Time: 3 hours, 15 minutes

Total: 5 hours, 15 minutes

Servings: 4

Author : FutureChefShay

Ingredients

Instructions

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