A super simple, but delicious, ice cream. Next week we’ll put it into another recipe, so feel free to get a batch ready in the freezer now! 😉 A handy thing about this one is that you use whole containers, except for the vanilla, so don’t have to measure anything – you can eyeball the vanilla and nothing too tragic is going to happen if you get a bit over/under.

Ingredients:

• 1 16 ounce or 2 8 ounce jars maraschino cherries
• 1 pint heavy cream
• 1 14 ounce can sweetened condensed milk
• 1 1/2 teaspoons vanilla

Strain the cherries, keeping both the cherries and the juice in the jars. Set the cherries aside and mix the juice with the cream, condensed milk, and vanilla. Whisk together, then refrigerate until well chilled.

Meanwhile, chop the cherries, roughly into quarters, then put in the fridge also.

Whisk together the cream mixture one more time, then freeze according to your ice cream maker’s directions.

In the last few minutes, add in the chopped cherries, then transfer to a container and freeze at least 4 hours.

This ice cream doesn’t get very firm in the ice cream maker but does eventually freeze up properly.

It’s very pink, and very cherry! Yum! More pictures when it gets more elaborate, next week!