Begin by pitting and halving fresh cherries, then place them in a saucepan over medium heat. Add 1-2 tablespoons of granulated sugar and cook for 5-7 minutes until the cherries soften and release their juices. Remove from heat and let the mixture cool completely, optionally puréeing half for a smoother ice cream.

In a mixing bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, the remaining sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Ensure the sugar fully dissolves, creating a creamy and delicious base.

Once the cherry mixture has cooled, stir in the cherries and any optional purée. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes until it reaches a soft-serve consistency.

Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Cover and freeze for at least 4 hours.

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Use a scooper to serve into bowls or cones.