Reviewed: Oct. 16, 2009

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.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Aug. 4, 2009

For people that enjoy good homemade ice cream, this recipe should be skipped. Was skeptical going in due to the lack of ingredients/steps and it was for good reason. If it's your first time making ice cream, maybe this is a good first step.

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Bacon Boy

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Reviewed: Aug. 3, 2009

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

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Jul. 23, 2009

I'm a huge cherry vanilla fan. I followed the recipe exactly and it was just not a hit. Almond was too strong, vanilla was not strong enough. Maybe the milk and cream need a vanilla bean simmered with it and not just extract added? It also made this weird film-feeling inside my mouth. The cherries had poor texture with big ice crystals. Maybe maraschino cherries would do better? We threw the rest away and won't be trying it again.

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keeperathome

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

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Reviewed: Jul. 20, 2009

I had high hopes for this recipe and it did not disappoint. Only change was to reduce amount of almond extract to 1/4 tsp. For me, that was perfect. It really works best to quarter the cherries and add them during the last few minutes so as not to have them all sink to the bottom. This is decadent and refreshing. Thank you for sharing this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jul. 17, 2009

Mmm Mmm Mmm! Thank you Shay for a recipe that uses fresh cherries! Based on previous comments, I did cut the cherries in quarters and used just over half a teaspoon of almond extract. My friends raved about this ice cream! When I make this recipe again (and I WILL make it again), I'm going to cut back on the almond flavoring even more (maybe 1/4 tsp) and add an ounce or two of high quality dark chocolate - shaved. It will taste a lot like Ben & Jerry's Cherry Garcia. Yum!

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alaskan_turtle

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Reviewed: Jul. 9, 2009

This ice cream is great! Even without the cherries it would make a great vanilla/almond ice cream.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 7, 2009

I completely agree that 1 tsp of almond extract is plenty and smaller bits of cherries work better in my machine, but this is an awesome recipe and is my new summer favorite!

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Susan Kay

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Reviewed: Jul. 7, 2009

Loved it! Great use of our overflowing Glacier (sweet cherry) tree. Also only used 1/2 tsp of almond extract, but what a great base. Thank you.

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Alison33

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Reviewed: Jun. 16, 2009

This ice cream is delicious. I halved the almond extract as several reviewers recommended but I found that the taste was still a little too strong. I cut the cherries in quarters but when freezing they all sunk to the bottom. Next time I will cut them even smaller.

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jeanlovestobake

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Reviewed: Jun. 9, 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.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 22, 2009

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

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corrinneamelia

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Reviewed: Mar. 15, 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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 20, 2008

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

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SUNNYKAJ

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Reviewed: Sep. 14, 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!

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SwissMiss

Cooking Level: Intermediate

Home Town: Auburn, California, USA

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Reviewed: Aug. 28, 2008

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.

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PRVRBS31GAL

Living In: Gurnee, Illinois, USA

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Reviewed: Aug. 5, 2008

Really good! We liked it even without the cherries!!

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amberdawn183

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Reviewed: Aug. 2, 2008

We had fresh picked Bing cherries and used them in this ice cream. It was so delicious. It was easy to substitute Splenda so even my diabetic mother-in-law could share with us.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Jul. 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!

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Haacktastic

Cooking Level: Expert

Home Town: Sioux Falls, South Dakota, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 17, 2008

YUM! Exactly what I was looking for. Easy recipe and delicious.

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Sassay

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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