Drain the Maraschino Cherry Halves and put them in the freezer prior to use.
Chill the Black Cherry Ribbonette to 40º F prior to use.
Add the Vanilla Extract to the ice cream mix in the batch freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the cherry halves and swirl in the Black Cherry Ribbonette, turning the container occasionally to achieve uniform distribution of the ice cream, the cherries and the ribbonette.
Note:A three gallon container of ice cream requires 27 ounces of Maraschino Cherry Halves and 18 ounces of Black Cherry Ribbonette.