Comments on: Maraschino Cherry Ice Cream

By: Cathy Pollak

Cathy Pollak — Sat, 17 May 2025 00:27:55 +0000

In reply to Beth Younker. I love this — sounds like you really made it your own. And yeah… the plastic wrap tip is more for the just-in-case crowd. Mine rarely lasts that long either. Good note on the churn time too — depending on the machine, 20–30 minutes is usually plenty. Two hours definitely qualifies as a dedicated ice cream session. If it felt a little sweet, you could cut the condensed milk back slightly (try 3/4 of the can), or add a splash of whole milk to balance it out. Just a little — maybe 1/4 cup — so you don’t lose that creamy consistency. You could also swap in a mix of cream and half-and-half next time to tone it down a bit without going too lean. Glad it was still a hit, and thanks for all the great notes.

By: Beth Younker

Beth Younker — Mon, 05 May 2025 15:48:32 +0000

Hi, made this recipe about 10 days ago. I have to laugh when you say to put plastic on it so that you don’t get ice crystals after it’s been in the freezer for a while…yours lasts that long? LOL, I could have eaten all of this in about 4 days! Having said that, I found that waiting for my churn to stop churning was kind of a waste of time as it stays fairly soft, so if you’re making this for the first time maybe check it after 20 mins. (I churned for about 2 hours, way too long!!) Mine also took overnight to fully firm up. Not a crisis unless you’re expecting to eat it in 4 hours or so. Next time I’ll plan better and start it early in the day so it’s ready for evening.
The only comment from hubby was he thought it might be a little too sweet. I’m wondering about adding some whole milk or even more cream (but I think I’d like to lower the fat content just SLIGHTLY) to the recipe. Any recommendations for the amount I could add without ruining the consistency?

By: Cathy Pollak

Cathy Pollak — Wed, 12 Jun 2024 01:32:24 +0000

In reply to Kristyn. Yes, it's the best!

By: Kristyn

Kristyn — Wed, 12 Jun 2024 00:50:03 +0000

Mmmm!!! Love cherry ice cream & will be making this a lot! It’s so creamy & tasty!! It’s not hard to make, which I love!

By: Cathy Pollak

Cathy Pollak — Wed, 12 Jun 2024 00:40:15 +0000

In reply to jess. thank you, glad you enjoyed it.

By: jess

jess — Wed, 12 Jun 2024 00:12:15 +0000

this ice cream was everything that i wanted it to be and more! thank you so much for sharing this amazing recipe

By: Cathy Pollak

Cathy Pollak — Tue, 11 Jun 2024 22:48:47 +0000

In reply to Melissa. Glad you enjoyed it!

By: Melissa

Melissa — Tue, 11 Jun 2024 19:15:04 +0000

This recipe is delicious and so simple to make! Cannot wait to make this over and over again!

By: Cathy Pollak

Cathy Pollak — Sun, 02 Jun 2024 02:09:40 +0000

In reply to Mike L. Love this! Glad you have enjoyed this recipe, it's always a crowd favorite!

By: Mike L

Mike L — Sun, 02 Jun 2024 01:04:21 +0000

Considering the first comment was posted around 2012…12 years later I guess this qualifies as timeless! I have used this recipe 3 times now for family or work get functions and it is always a favorite. The one thing I do different now is after using the maraschino juice, I use black cherries instead of the maraschinos, which I dice into quarters then freeze on a wax paper tray before using. After the ice cream is finished, I hand mix in them in. It leaves larger chunks of the cheery in the ice cream, but the flavor of the black cheery is distinctively different than the base which adds a counterpoint to the sweeter maraschino.