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Combine the 1.5 cups cherries, 0.75 cup milk, 1 cup of the cream, 0.5 cup sugar, and 1 pinch salt in a medium saucepan.
Heat the mixture over medium heat until it's steamy and just beginning to bubble around the edges. Lower the heat and let it gently simmer for about 15 minutes, allowing the cherries to soften and release their juices. Remove the saucepan from the heat.
Carefully transfer the hot cherry mixture to a blender and purée until smooth. Be cautious when blending hot liquids, as pressure can build.
Pour the puréed mixture into a large bowl and stir in the remaining 0.75 cup of cream. Chill the mixture in the refrigerator for several hours, or until it is completely cold. This extended chill is crucial for achieving a smooth, well-textured ice cream.
Once thoroughly chilled, stir in the 1 tsp corn starch and 1 tsp lemon juice.
Transfer the freshly churned ice cream to a plastic container with a lid and place it in the freezer for at least 1 hour to firm up.
Before serving, take the ice cream out of the freezer and let it sit at room temperature for 5 to 10 minutes, or a bit longer, until it softens to a scoopable texture.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
