Cherry-Bourbon Ice Cream

You didn't make it according to the recipe so I don't think its fair to give it a rating.

I'm just sayin'    ; )

The recipe calls for drained cherries "1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup"

I'm fairly new to making ice-cream - only two batches under my belt, so far.  Now, I haven't tried this recipe yet, but if I get an answer to my question, I will definitely substitute Amaretto liqueuer for the bourbon.  Almonds and cherry marry so well!  QUESTION:  Missing from the directions is whether to drain the cherries. "In heavy syrup" was expressly called for, which raises the question.   I just can't imagine any of that liquid being added to the base, so why should it matter what kind it is?  I prefer the bottled Dark Morello Cherries in light syrup (from Germany).   Any advice on the heavy syrup?   Thanks!

I used 2 c. half and half and 1 c. of 1% milk since I had that on hand. I felt it was creamy enough and didn't get icy. I also used the full canned of drained cherries. The flavor was good, but honestly I would have been hard pressed to guess what flavor it was if I didn't know. I couldn't taste the bourbon, either.

The flavor on this was pretty good! The bourbon was there, but definitely not overpowering. The only reason i didn't give this a higher rating was the texture. This one came out pretty icy. I think that if you used more cream and less milk, it would correct the problem. And to make the cherries stand out a little more, I might also puree some cherries and add it to the base before churning, as well as add cherry pieces. This recipe is almost there! Just a little tweaks to make it really stand out.