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, swirl in the Tart Cherry Ribbonette and sprinkle in the Pie Mix Pieces, turning the container occasionally to achieve uniform distribution of the ice cream, the ribbonette and the pie pieces.
Note: A three-gallon container of ice cream requires 25 fluid ounces of Tart Cherry Ribbonette and 10 ounces of Pie Mix Pieces.
Storage: To insure maximum freshness, store the Pie Mix Pieces in the freezer.