Cherry ice cream made with whole milk, heavy cream, vanilla bean and fresh summer cherries from local farm. 

Cherry Ice Cream

INGREDIENTS

• 2 cups heavy (whipping) cream (480 ml)
• 1 cup whole milk (240 ml)
• ¾ cup sugar (150 g)
• Pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• 1 vanilla bean
• 1 tsp pure vanilla extract
• 2 ½ cups cherries (2 ½ cups cherries will be 2 cups when pitted and quartered)

INSTRUCTIONS

1. Gather all the ingredients. Freeze the ice cream maker's bowl for 24 hours. If you don't have an ice cream maker, check out here.
   
2. In a medium saucepan, heat 1 cup of the cream, sugar, and salt.
3. Split the vanilla bean in half lengthwise with knife and scrape the seeds with spoon.
4. Put both seeds and pod in the pan.
5. Stir the mixture over medium heat until sugar completely dissolves.
6. Remove from the heat and add the vanilla extract, the rest of the heavy cream (1 cup) and milk. Mix well.
7. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
8. Pit cherries. By the way, a cherry pitter is a great investment ($13) if you have small children who loves cherries or you enjoy making cherry desserts every year - it's super quick to pit cherries!
9. Cut cherries into quarters.
10. Take out the vanilla bean pod before churning. Process the mixture in your ice cream maker according to manufacturer’s instructions (about 25 minutes). Or follow
11. In the last 5 minutes add in the cherries. My ice cream maker bowl is 1.5 QT so I had to stop churning and add cherries. Combine ice cream and cherries well.
12. Put the ice cream in an airtight container and let it firm by freezing it for several hours.

https://www.justonecookbook.com/cherry-ice-cream/