Chill the Tart Cherry Ribbonette to 40º F. prior to use.
Add the Cherry Extract to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Vanilla Cake Crunch and swirl in the Tart Cherry Ribbonette, turning the container occasionally to achieve uniform distribution of the ice cream, the crunch and the ribbonette.
Note: A three-gallon container of ice cream requires 7 ounces of Vanilla Cake Crunch and 25 fluid ounces of Tart Cherry Ribbonette.
Storage: To insure maximum freshness, store the Vanilla Cake Crunch in the freezer.