Luxardo Maraschino Cherry Ice Cream Recipe - Glen And Friends Cooking

Luxardo Cherry Ice Cream Recipe - Glen And Friends Cooking
We really wanted to make a great full flavour cherry ice cream; a no-churn cherry ice cream. One great way to ramp up the flavour was with Luxardo Maraschino Cherries, and Luxardo Maraschino Cherry liqueur.
No Churn Maraschino Cherry Ice Cream
Ingredients:
2 cups (500 mL) whipping / heavy / 35% cream
1 can (300 mL) condensed milk
1 tsp (5 mL) pure vanilla extract
½ cup (175 mL) chopped Maraschino cherries
3 Tbsp (45 mL) Maraschino liqueur
Method:
Whip the cream to stiff peaks.
Whisk in the condensed milk, vanilla, and liqueur.
Fold in the Maraschino cherries.
Transfer to a freezer safe dish and freeze at least 4-6 hours.
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[@markgaudry7549]

No comments. Lots of feverish eating. Best compliment ever.

[@speakeasy_hann985]

pour some liquid nitrogen 👌

[@aaronjohnston2]

Hey Glen, how about an episode on homemade maraschino cherries?

[@jafizzle95]

Seconding this! It's one of those things that everyone has bought but never even thinks about where they come from/how they're made (at least for me). Would love to see this.

[@laurac.b.devlin8605]

i think we dont want to know. theyre notoriously chemically altered, then infused with color and artificial flavors. i love them but i know theyre not healthy. only eat them once in awhile.

[@Frankiefailure]

@@laurac.b.devlin8605 The unnaturally bright red ones are overly processed. I've made homemade before with cherries from my backyard. It's really easy and delicious. Its like 1 days in a salt brine to soften the skin, then a a few days in simple syrup with almond extract.

[@EastSider48215]

I third. I love maraschino cherries and I’d love to know how to make them.

[@laurac.b.devlin8605]

@@Frankiefailure thank you!

[@8nansky528]

I ADORE READING & ice cream I ADORE luxury things

[@bo__jangles]

Kind of a spin on a cherry garcia, I like it! Amaretto would also work very well in place of the cherry liqueur. I’ll have to try this no churn method for sure.

[@LindaM2005]

I'm wanting to add a handful of dark chocolate chunks with the cherries.

[@joantrotter3005]

And some carmelized pecans, or almonds?

[@stevemonkey6666]

I can get jars of Hungarian sour cherries. I bet they would work well for this

[@deedoublejay]

Probably a good substitute. Those aren't hard to find.

[@Ziemas]

Whoa he actually measured the vanilla! :)

[@MrRosenleaf406]

I love that Glen is so nice, and how he and his wife seem to genuinely love each other.

[@EastSider48215]

I haven’t even watched this yet and I love it. Luxardo cherries in ice cream? Sign me up!

[@todo7998]

Keep the ice cream recipes coming. Adding Disaronno or almond Liqueur is an idea as well. I remember hearing that cherries and almonds share a lot of the same flavour notes.

[@meredithgreenslade1965]

They are actually related that's why, along with plums. Both yum.

[@azkhmerfood]

Good sharing video.

[@Ghonosyphlaids]

We're coming to the end of cherry season, but making up your own maraschino cherries with some luxardo maraschino is excellent, easy and inexpensive. Heck, even frozen cherries will work for this application, they just wouldn't look super nice in a cocktail.

[@briankooker2627]

if I'm having guests for cocktails I also like to soak those Dole frozen sweet dark cherries in Luxardo. Perfect garnish for those who like their Manhattans on the sweet side. After a couple, no one cares what the cherries look like. !

[@MundoHondo]

You know it's good when Glen can stop eating to say goodbye.

[@_Higgs]

Chef John is making sorbet with tequila and Glen is making a liqueur ice cream. Looks likes its going to be a boozy dessert weekend for my wife and I.

[@lilitharam44]

Cherry ice cream is my fav!

[@callioscope]

Amarena cherries are amazing and I have always thought they would be amazing in ice cream. They used to sell them at Trader Joe’s, but now I get ‘em from Italian grocers online. They are a guilty pleasure, as are my husband’s homemade brandied cherries (and cherry pit syrup-for vodka) from local Oregon cherries.

[@Fraederichs]

I love that apron!

[@Lagomization]

It's incredible. Mine just finished freezing overnight. I accidentally didn't use all of my sweetened condensed milk but I added a good splash of luxardo syrup.

[@AuntieK42]

I saw these jars at Costco today and picked them up.

[@saveursrelax]

Amazing, thanks !👍👍👍🙂🇨🇦

[@OfficialDelcos]

Personally, I'd really like to see you make it with the supermarket ones, just to see how different the flavor is, or if there really isn't enough of a difference for this specific use.

[@TheH42G]

Looks delicious 😋

[@Stephenrsm7600]

Your cherry ice cream with cherry liquor looks SO good!!!! And it is no major freezing type!!!

[@marlalowman7348]

Sounds yummy

[@grantwalkersound]

That's like a $10 scoop of ice cream right there... and probably worth every cent.

[@chriscalon8913]

Over the top? I don't know about anyone else, but if I'm eating ice cream I want it over the top. Go all out.

[@crimfan]

Oh Luxardo... love it.

[@michaeldoyle5001]

Made this Monday. Thanks Glen for an excellent recipe. Used Luxardo Liqueur and cherries. Next up has to be Chambord ice cream.

[@Kenjiro5775]

This looks amazing! I have been crazy for cherries since I was a wee tot and I am a middle aged old fart. I still love those round balls of flavor. 😄✌

[@niklaspilot]

Did the Toblerone no-churn one the other day and it turned out great! Don't have a food processor but used my mini chopper to break down the chocolate and a whisk for the cream and then just folded in the rest.

[@ivymccarter3767]

Love the channel 😁

[@notold37]

In Australia we bought maraschino cherries from aldi, and they were delicious, now I'll have to make ice cream with them 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@anneirenej]

Hehehehe and mmmmm yummy!

[@VilladsClaes]

Here in Denmark we have this cheap cherry sauce which we use on top of "ris a la mande" which is just rice cooked in milk. The cherry sauce is 2 dollars pr liter. So yeah - still gonna use it in my ice cream

[@awalkthroughtorah6897]

You should try avacado ice cream! It is like strawberry-banana. Me and my kids love it.

[@eltorpedo67]

I'll have to try this. I made the no-churn variation using cream cheese recently, and while it was delicious, and my guests agreed, there is a definite tang that the cream cheese provides that is unexpected when eating ice cream. If I hadn't told people what was in it, I suspect they would have thought the ice cream was a bit off. Once you know it's in there, your brain is fine with it!

[@caffeineTX]

Awesome, I've done this same Ice Cream at home! Luxardo's are a great way to amp up so many things.

[@caffeineTX]

I don't think regular maraschino cherries are a good substitute for the luxardo profile. they aren't anywhere close to the same ballpark. They don't even really taste like cherries and the syrup isn't the same either.

[@ferkie3608]

sweet

[@ryanvogel1901]

This is great! I would love to see you make a negroni based ice cream!

[@coloringanddoodling9751]

Sounds Delicious

[@pixieunger1855]

I wish you had done a side by side taste comparison like you do with cocktails and changing the brands.

[@daniellefores4491]

Very interesting!

[@jondavidmcnabb]

Gonna make this!!!

[@falconNL]

Can not agree more about the price/difficult y with the cherries. But what amazing result!

[@olalat]

You know it's good when they barely said anything so I immediately went to amazon and looked for Luxardo Cherries. whoa!!!! $25. will you consider making Cherry Coke ice cream?

[@stillvisionsmusic]

Yikes, that’s gouge pricing. Like even in Toronto where they’re hard to find I remember getting them for 10-12 a jar.

[@ChristianJull]

I tried this today and it was epic, though maybe a tad sweet. I substituted Lazzaroni Maraschino liqueur, as Luxardo is literally twice its price here in Finland. Maybe next time I would like to try German sour cherries as they would temper the sweetness and are easily obtainable (and cheaper).

[@tjs114]

I would add a 1/2 tsp of salt to this recipe. I've made this type of no-churn before and that small amount of salt really does brighten the flavor.

[@oreally8605]

That's gonna be heavy duty good..

[@darthmacapple]

Could do a modification with Creme de menthe and chocolate chunks. Maybe a dash or two of green dye.

[@salmonline]

I honestly thought Glenn was about to pull out a second batch made with the supermarket brand cherries. Looks delicious.

[@tehpanda64]

How do they even make the super market maraschino cherries so translucent? Edit- I looked it up, it is from bleaching in calcium chloride and Sulphur dioxide, then marinating in red dye #4 and high fructose corn syrup. Once I thought about it, I knew it wasn't going to be pretty but I am surprised there are so few steps to be honest.

[@flyingcrowbar1599]

Yeah, I wouldn’t use those fluorescent things. Amarena Fabbri for me. No comparison. It’s not even just the flavor. The mouth feel of the plastic ones isn’t even like food.

[@Kinkajou1015]

I wonder how this would be with a little additional prep. Get some fresh cherries, roughly chop them up, soak them in just enough Luxardo to cover them, stir or shake periodically, then after a month or so of soaking then make the ice cream with those cherries and that Luxardo they were soaking in.

[@rugan0723]

All the Manhattans I could have made with those...And reading through the comments I would also love an episode on making maraschino cherries. Luxardo are crazy expensive.

[@peshgirl]

I was surprised you used vanilla extract instead of almond!

[@snickers1019]

Almond extract really makes Cherry Ice-cream pop!

[@XMarkxyz]

Probably most people here will know this already but Amarena Fabbri cherries are wonderful on top of an ice cream

[@anitapaulsen3282]

I would love a description of the taste and texture and what it is about these recipes that tastes good. I'm always left wondering why it's good and what it tastes like. The luxardo cherries are dark. Must be another kind of cherry?

[@Default78334]

Luxardo cherries are made from marasca cherries. If they're too rich for your blood, amarena cherries are typically cheaper.

[@BLOCKsignallingUK]

In the UK you can get Luxardo cherries from Lakeland.

[@sehtdragon]

Hey Glen. I've been following your ice cream recipes with great interest: I'm diabetic so I tend to make my own as I can control the sugar content. One thing I've wondered about is getting the freezing process started with cryogenics. I made ice cream using liquid nitrogen once (I had a friend who was a research chemist), and I've thought about using dry ice chips. I know they're both crazy things, but I wondered if that might be something you'd be willing to try on the show? :-)

[@neiltyson6843]

Great Recipe! I was wondering why you chose to use condensed milk, since many similar recipes instead use evaporated milk and sugar? I would guess that using the condensed milk simplified your recipe and added more flavor, although I think the caramel-y flavor wouldn't go well with some flavors.

[@321southtube]

Glen....an ingenious and wonderful ice cream concoction.

[@MrEhf111]

Just curious, because I will be making this recipe, what would happen if you did churn it in an ice cream machine? Would it enhance it, ruin it or make no difference at all?

[@HANK_SCORPI0]

Hi Glenn, Where in Toronto do you buy the cherries? Ive had issues trying to find them here also.

[@mikeh4245]

I purchased some from 'The Crafty Bartender' in Ontario: thecraftybartender.com/search?q=cherries Our local specialty store was out of them for a bit, but they've restocked.

[@sneakyomni]

Wouldn't you keep more air and be smoother if you mixed everything else and folded the whipped cream into that?

[@johnbartholf777]

Would cherry liqueur be interchangeable with kirsch in this recipe?

[@TheKMing]

Glen: "And I say that both ways because..." Now I need to know, please.

[@Frankiefailure]

What was the texture of the frozen cherries? I've tried to make ice cream with inexpensive maraschino cherries before, and they froze solid. I had nice smooth soft ice cream with rock hard cherry pieces.

[@evanator166]

The Luxardo cherries are soaked in some form of alcohol from what I remember. So they shouldn't freeze.

[@keetrandling4530]

A touch of almond extract (not much!) enhances cherry flavor. Also works with peach/nectarine/apricot.

[@sidmagos]

Would it be possible to use Amarena cherry instead of Maraschino cherry?

[@timmurray1033]

Could you combine this recipe with the pepper ice cream recipe you did about a year ago?

[@ellawalsh9571]

If using full-fat cream cheese dulls the flavours, would the light cream cheese still give you the wanted texture without dulling the flavours?

[@donnaengel850]

Years ago a professor at university of Oregon Told his class they were to come up with a food that was of no nutritional value that people would buy. You guessed Maraschino Cherries.

[@lamapanchen0101]

By adding the liquer, is the alcoholic affects diminished?

[@NRajah]

Looks good. Shame I hate cherries.

[@Liz-ki4vy]

Is there a substitute for the cherry liqueur that I could use to serve this to a teenager? Could I just juice some cherries in my juicer and use fresh cherries?

[@GlenAndFriendsCooking]

Not really any substitute - the alcohol in the liqueur changes the way that the ice cream freezes. You would get sick from eating the ice cream, before you would get drunk from eating the liqueur in it. Even if you ate the whole batch, you wouldn't get drunk from it. If the alcohol is a concern, you should also leave out the Pure Vanilla Extract since it is also 40% alcohol - more alcohol than the liqueur actually.

[@ericbarnawell8481]

Total agreement they are expensive. Somewhat less expensive at Costco. But then u need to buy 2 jars. But. They are way better that the regular ones.

[@melrupp2129]

I want Glenn's '2fer' measuring spoons.

[@itzel1735]

I think I’ll save my luxado cherries for cocktails, and use some frozen or canned cherries, and a big spoonful of black cherry jam. The liqueur is going to carry enough of the flavor.

[@garber100000]

Does everyone of your "no churn" ice cream recipes can be prepared in an ice cream maker?

[@dianecooper7502]

You put about 12 bucks worth of cherries in there but still cheaper than getting a pint of designer ice cream. Those cherries are delicious. Thinkin you should be sipin some old fashions too. Lol.

[@jleddy]

🤤

[@Bantam2k]

If you were to sub the cherries with cheaper ones would you sub the liqueur too, like use cherry herring? As the luxardo liqueur isn’t really cherry flesh flavored it is more like eating the pits of the cherries. With notes of vanilla, almonds, and slight bitterness at least to me. I imagine you use luxardo to balance the against the super decadent cherries you used. Or would the ice cream be too sweet? Or do you want the nuttiness of the luxardo liqueur?

[@dryroasted5599]

If you can afford the Luxardo liqueur, you can afford the Luxardo cherries! They're available in Safeway in the western US.

[@mikem8010]

Could an ice cream machine be used instead of the 5hrs in the freezer?

[@JerryB507]

Of course an ice cream machine could be used. This is for those that don't have one.

[@dillspitzen]

So, I gotta ask: Do you have something called „Amarena Cherries“ in Canada? Because your Luxardo Cherries look somewhat like our Amarena Cherries here in Germany. If it‘s anything to do with icecream, we tend to use Amarena. „Maraschino Cherries“ don‘t exist by name (only as imports), but I think the bright red ones are called „cocktail cherries“.

[@Default78334]

Amarena is a different cherry cultivar (Luxardo uses marasca cherries in their Maraschino cherries and liqueur), but would be a good substitute.

[@jasonclark1149]

I find Luxardo cherries to just be too rich and too sweet. But if you like decadent cherries-in-syrup, try Fabbri Amarena cherries - they are so much better... at least in a cocktail (or right out of the jar). I have never made ice cream with them. Also very pricey, but I love them.

[@nancylindsay4255]

When Julie wears that I always think she's wearing an apron. Just an apron, Nothing but an apron. Very alluring on you, Jules! Love your wrapped braids, too. What a pretty lady.

[@grilljones]

... that is a lot for this channel... Maybe we can delete this comment.

[@LarsonChristopher]

Most liquor stores have the cherries

[@GlenAndFriendsCooking]

Perhaps in the state where live? None of the liquor stores here carry them.

[@EliWhittenhall]

If you want NA Ice cream can you not add the liquor, will it still be good?

[@mrsnufflegums]

I've been adding a pinch of salt with the condensed milk and it's really given some oomph

[@mdbbox5660]

I also hate that Luxardo cherries are so expensive, but they are so, so different from the others (in many good ways). I generally try to find less expensive versions of things so I'm not "paying for the name" but in this case there really is no legitimate, less expensive substitute unless you personally prefer the glowing red ones from an ice cream shop. Filthy cherries play in the same league as Luxardo, but are also expensive.

[@ambsquared]

Luxardo cherries are great, but so pricy, depending on price and shipping can be $20 USD or more per jar. Someone told me they found them at Costco, but I have not seen them at a Costco near me. Maraschino has a ski sound, not a she. That is what the h does with c in Italian.

[@rickstritzinger]

Is no churn more like a Gelato. I am thinking it would be dence.

[@thefriendlessgamer8552]

I stopped doing that version of ice cream as I can taste the after taste of condensed milk even with flavourings. Still looking for something better as its so easy to do.

[@Xelbiuj]

I use them for cocktails, old fashions specifically, no way I'm using my $20 cherries on ice-cream lol.

[@sonicase]

nah the luxardos are a whole different level...expensive tho, might as well throw some gold leaf on there while you're at it

[@anthonymccarthy4164]

Love cherries but you've managed to incorporate my earliest and most enduring food hatred in maraschino cherries. Hate them, absolutely hate them. Now, sour cherries, there you'd have something.

[@serotoninzero]

Luxardo ones or the bright red abominations? Cause they're a world apart.

[@readyplayer2]

Agree with Tynan. They’re not that same thing, not even close. Like comparing apples to oranges, if the apples were bleached, dyed bright red, and tasted only of corn syrup and artificial flavoring.

[@CalebICT]

If you can get liquid nitrogen, you should try to make ice cream with it.

[@leftcoast9261]

Why the tape over the mixer brand name. What happens if you don't do this?

[@hape3862]

We never got the answer why you said it both ways?!? However, correct is Maras-kino.

[@GlenAndFriendsCooking]

Many people who claim to be Italian speakers in the comment section of the drinks videos we do - say that the cherries and the liqueur are spelled the same, yet pronounced differently. Then it all breaks down and they argue over which is which… reality is Italian like most languages has many regional dialects and pronunciation differences. Both ways are probably correct depending on where you are standing and who you are talking to.