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

Recipe Summary

prep:
3 hrs 15 mins
additional:
2 hrs
total:
5 hrs 15 mins
Servings:
8
Yield:
4 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

325 calories; protein 2.7g 5% DV; carbohydrates 28g 9% DV; fat 23g 35% DV; cholesterol 84mg 28% DV; sodium 35.3mg 1% DV. Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/16/2009
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. Read More
(74)

Most helpful critical review

Rating: 3 stars
08/04/2009
I had really high hopes for this but it was just okay. Grainy. Read More
(2)
85 Ratings
  • 5 star values: 62
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
03/16/2009
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. Read More
(74)
Rating: 5 stars
07/26/2008
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! Read More
(43)
Rating: 5 stars
09/16/2011
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. Read More
(40)
Advertisement
Rating: 5 stars
09/15/2008
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! Read More
(19)
Rating: 5 stars
05/25/2009
This is the best ice cream I have ever had! The only thing I did different was add some vanilla bean. Read More
(17)
Rating: 5 stars
08/04/2007
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. Read More
(17)
Advertisement
Rating: 5 stars
12/20/2008
I used a jar of drained marchino cherries and it was very yummy! Read More
(13)
Rating: 5 stars
05/25/2011
Loved this!!! I love the hint of almond. I used marachino cherries (two small jars) instead of fresh cherries.....it was the bes!! Read More
(9)
Rating: 5 stars
06/11/2009
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. Read More
(7)
Rating: 3 stars
08/04/2009
I had really high hopes for this but it was just okay. Grainy. Read More
(2)