Maraschino ice cream.

Stir 1 cup of sugar into 2 cups of heavy cream and bring nearly to a boil, stirring until the sugar is dissolved. Cool and add 2 more cups of heavy cream, the juice of 1 orange, and one of the following:

1/4 tsp. almond extract, or
1/2 tsp. wild cherry extract, or
2 drops angostura bitters

Drain the liquid from a 16 oz. jar of maraschino cherries (without stems) and add the liquid to the cream mixture. Chop the cherries roughly (about 3 seconds in the food processor) and add to the cream. Chill until quite cold, at least 2 hours or overnight, and freeze according to the directions peculiar to your ice cream maker.