In a medium saucepan, combine pitted and halved fresh cherries with 1-2 tablespoons of sugar over medium heat. Cook for about 5–7 minutes, stirring occasionally, until the cherries soften and release their juices. Remove from heat and let cool completely.

If you prefer a smoother texture, take half of the cooled cherries and blend them in a food processor until smooth.

In a large mixing bowl, whisk together 1 cup heavy cream, 1 cup whole milk, the remaining sugar, a splash of vanilla extract, and a pinch of salt. Whisk until sugar is fully dissolved.

Gently fold in the cooled cherries and optional cherry purée into your ice cream base. Mix until well incorporated and refrigerate for at least 2 hours.

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions for about 20–25 minutes.

Transfer the churned ice cream into a freezer-safe container, smooth the top, and seal tightly. Freeze for at least 4 hours, or until firm.

Let the ice cream sit at room temperature for about 5–10 minutes before serving. Use a scoop or spoon to serve.