Vanilla Ice Cream with Black Cherry Halves and Tart Cherry Ribbonette
Mixing Directions
Chill Tart Cherry Ribbonette to 40*F prior to use. Add Vanilla Extract to the ice cream mix in the freezer hopper and freeze. As the ice cream is being filled into the containers, disperse Black Cherry Halves and swirl Tart Cherry Ribbonette into stream of ice cream. Turn container occasionally and stir ice cream for uniform distribution of pieces and variegate.
