Vanilla Cherry Ice Cream

This recipe was perfect! It was so simple that it seemed too good to be true, but it came out creamy and delicious. It was really sweet so I may reduce the sugar a bit next time. I may try putting chocolate chunks in, too.

I read the reviews, and did make a few adjustments. We're not into overly sweet anything these days (3/4 cup of sugar sounded like a lot), and I really wanted to enjoy the pure creamy flavor of the decadent whipping cream (a treat for us), so I cut the sugar to 1/3 cup which worked perfectly (just a person taste preference). I also cut the almond extract by half to 1/2 tsp, and that was more than enough to not dominate. I wanted the tasty Rainier cherries to be the flavor star, not the almond extract. That being said, this was the perfect dessert, with a great balance between vanilla and cherry, for a July 4th grilled steak dinner.

Pretty good. I made the recipe exactly and have to agree with others that there isn't much vanilla flavor in the final product; you taste cherry/almond.

Love the undertone of the almond, just make sure you are conservative with it as a little goes a long way. I scaled down the recipe because we don't like to eat a lot of this, it is nice for a different flavor once in a while. You could serve this with chocolate, whipped cream or crushed graham crackers too!

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.

Very good and creamy. My only changes were to use 2% milk and a 16oz. jar of maraschino cherries, drained and cut in half. In error, I used an extra teaspoon of vanilla extract instead of almond. (I grabbed the wrong bottle) I will definitely be making this again. Thank you FutureChefShay for sharing.

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 made this with skim milk and it was still fine. I also used frozen cherries (I quartered them). Can't wait to try it with peaches and nectarines. So yummy... loved the almond in the background.