{{short description|Ice cream flavor}} {{Globalize|date=November 2025}} {{Infobox prepared food | name = Cherry ice cream | image = File:Cherry ice cream cone.jpg | caption = A cherry ice cream cone | alternate_name = | country = | region = | creator = | course = Dessert | type = Ice cream | served = Frozen | main_ingredient = Cherries, milk, cream, sugar | variations = | calories = | other = }}
'''Cherry ice cream''' is a common ice cream flavor, prepared using typical ice cream ingredients and cherries. Various types of cherries and cherry cultivars are used. In the United States, where the flavor is especially popular, it has been mass-produced since at least 1917.
==Overview== Cherry ice cream is a common ice cream flavor in the United States consisting of typical ice cream ingredients and cherries.<ref name="Ice Cream Trade Journal 1918"/><ref name="Ice Cream Review 1917 p. 40"/><ref name="Bryan 2001 p. 342"/> Whole or sliced or chopped cherries are used, and cherry juice or cherry juice concentrate is sometimes used as an ingredient.<ref name="Bryan 2001 p. 342"/><ref name="Engineers 2006 p. 79"/> Cherry extract and cherry pit oil have also been used as ingredients.<ref name="Arbuckle 2013 p. 114"/><ref name="Winter 2009 p. 150"/> Various cherry cultivars are used, such as black cherries, bing cherries and sour cherry cultivars.<ref name="Heigel 2010 p. 89"/><ref name="Marshall Goff Hartel 2012 p. 112"/><ref name="Arbuckle 2013 p. 114"/> Maraschino cherries are also used.<ref name="Arbuckle 2013 p. 114"/> In the 20th century, White House Cherry ice cream, consisting of vanilla ice cream with Maraschino cherries, was a popular flavor in some parts of the U.S. . Cherry gelato has also been produced, and the dish can be prepared as a soft serve ice cream.<ref name="Chef 1996 p. 10"/><ref name="Wilson 2017"/> Chocolate is sometimes used as an ingredient in cherry ice cream.<ref name="Adarme 2013"/>
==History== André Viard in ''Le Cuisinier Impérial'', first published in 1806, gives a recipe for ''glace de cerises''.<ref>{{cite book|last1=Viard|first1=A.|title=Le Cuisinier royal ou l'art de faire la cuisine, la pâtisserie et tout ce qui concerne l'office pour toutes les fortunes: suivie d'une Notice sur les vins par M. Pierhugue|date=1822|publisher=J.N. Barba|page=509|url=https://books.google.com/books?id=9n6qSlc8r14C|language=fr}}</ref> Cherry ice cream has been produced in the United States since at least 1892.<ref name="Weiss 2012 p. 64"/> A version of the dish created in 1932 included bitter almond extract, which is used as an additive on sour cherries, and was described as providing the flavor of maraschino cherry to the sour cherries.<ref name="Arbuckle 2013 p. 114"/>
It has become a tradition for cherry ice cream to be served at the International Cherry Blossom Festival in Macon, Georgia.<ref name="Shirley 2016"/>
==Mass production== thumb|Ben & Jerry's Cherry Garcia ice cream Cherry ice cream has been mass-produced in the United States since at least 1917.<ref name="Ice Cream Review 1917 p. 40"/><ref name="The Milk Dealer 1921"/>
==See also== * List of cherry dishes * List of ice cream flavors * {{portal-inline|Food}} {{-}}
==References== <references> <ref name="Ice Cream Trade Journal 1918">{{cite book | title=Ice Cream Trade Journal | publisher=Cutler-Williams Company | year=1918 | url=https://books.google.com/books?id=oA83AQAAMAAJ&pg=PA33 | access-date=July 20, 2017 | page=33}}</ref> <ref name="Engineers 2006 p. 79">{{cite book | title=The Complete Technology Book on Flavoured Ice Cream | publisher=NIIR Project Consultancy Services | year=2006 | isbn=978-81-7833-013-6 | url=https://books.google.com/books?id=kCKtAwAAQBAJ&pg=PA79 | access-date=July 20, 2017 | page=79}}</ref> <ref name="Ice Cream Review 1917 p. 40">{{cite book | title=Ice Cream Review | publisher=Miller Publishing Company | issue=v. 1 | year=1917 | url=https://books.google.com/books?id=IUtPAAAAYAAJ&pg=PA40 | access-date=July 20, 2017 | page=40}}</ref> <ref name="Bryan 2001 p. 342">{{cite book | last=Bryan | first=L. | title=The Kentucky Housewife: Containing Nearly Thirteen Hundred Full Receipts | publisher=Applewood Books | year=2001 | isbn=978-1-55709-514-5 | url=https://books.google.com/books?id=vs5Hjd8mi74C&pg=PA342 | access-date=July 20, 2017 | page=342}}</ref> <ref name="Heigel 2010 p. 89">{{cite book | last=Heigel | first=R.D. | title=Graeter's Ice Cream: An Irresistible History | publisher=Arcadia Publishing Incorporated | year=2010 | isbn=978-1-61423-071-7 | url=https://books.google.com/books?id=PHJ0CQAAQBAJ&pg=PT89 | access-date=July 20, 2017 | page=89}}</ref> <ref name="Marshall Goff Hartel 2012 p. 112">{{cite book | last1=Marshall | first1=R.T. | last2=Goff | first2=H.D. | last3=Hartel | first3=R.W. | title=Ice Cream | publisher=Springer US | year=2012 | isbn=978-1-4615-0163-3 | url=https://books.google.com/books?id=rP7SBwAAQBAJ&pg=PA112 | access-date=July 20, 2017 | page=112}}</ref> <ref name="Arbuckle 2013 p. 114">{{cite book | last=Arbuckle | first=W.S. | title=Ice Cream | publisher=Springer US | year=2013 | isbn=978-1-4615-7222-0 | url=https://books.google.com/books?id=9M_4BwAAQBAJ&pg=PA114 | access-date=July 20, 2017 | pages=114–115}}</ref> <ref name="Weiss 2012 p. 64">{{cite book | last=Weiss | first=L.B. | title=Ice Cream: A Global History | publisher=Reaktion Books | series=Edible | year=2012 | isbn=978-1-86189-992-7 | url=https://books.google.com/books?id=fjxfkqnSFiQC&pg=PA64 | access-date=July 20, 2017 | page=64}}</ref> <ref name="Chef 1996 p. 10">{{cite book | title=Chef | publisher=Talcott Communications | issue=v. 6 | year=1996 | url=https://books.google.com/books?id=4jEsAQAAMAAJ | access-date=July 20, 2017 | page=10}}</ref> <ref name="Winter 2009 p. 150">{{cite book | last=Winter | first=R. | title=A Consumer's Dictionary of Food Additives, 7th Edition: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods | publisher=Crown/Archetype | year=2009 | isbn=978-0-307-45259-7 | url=https://books.google.com/books?id=-KanEB_ytFQC&pg=PA150 | access-date=July 20, 2017 | page=150}}</ref> <ref name="The Milk Dealer 1921">{{cite book | title=The Milk Dealer | issue=v. 11 | year=1921 | url=https://books.google.com/books?id=hKUzAQAAMAAJ&pg=RA1-PA14 | access-date=July 20, 2017 | page=14}}</ref> <ref name="Adarme 2013">{{cite web | author=Adarme, Adrianna | title=Make Your Own Cherry Dark Chocolate Ice Cream | publisher=PBS | date=August 15, 2013 | url=https://www.pbs.org/food/fresh-tastes/cherry-dark-chocolate-ice-cream/ | access-date=July 20, 2017 | archive-date=May 17, 2021 | archive-url=https://web.archive.org/web/20210517102842/https://www.pbs.org/food/fresh-tastes/cherry-dark-chocolate-ice-cream/ | url-status=dead }}</ref> <ref name="Shirley 2016">{{cite web | author=Shirley, Laura | title=Cherry Blossom Festival serves up ice cream and fun in Third Street Park in Macon | website=macon | date=March 24, 2016 | url=http://www.macon.com/entertainment/local-events/article68115382.html | access-date=July 20, 2017}}</ref> <ref name="Wilson 2017">{{cite web | author=Wilson, Kasey | title=Kasey Wilson: Kid-friendly recipes for picky eaters | website=Vancouver Sun | date=May 3, 2017 | url=https://vancouversun.com/life/food/recipes/kasey-wilson-kid-friendly-recipes-for-picky-eaters | access-date=July 20, 2017}}</ref> </references>
==External links== * [https://ahundredyearsago.com/2016/05/29/old-fashioned-maraschino-cherry-ice-cream-recipe/ Old-fashioned Maraschino Cherry Ice Cream Recipe]. Ahundredyearsago.com.
{{Ice cream|state=collapsed}}
Category:Flavors of ice cream ice cream