Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. ¾ cup sugar
3. 1 tsp vanilla extract
4. ¼ tsp salt

Cherry Compote:

1. 1 ½ cups fresh or frozen cherries (pitted and chopped)
2. ¼ cup sugar
3. 1 Tbsp lemon juice
4. 1 tsp cornstarch (optional, for thickening)

Make the Cherry Compote:

1. In a saucepan over medium heat, combine cherries, sugar, and lemon juice.
2. Simmer for 5–7 minutes, stirring occasionally, until the cherries soften and release their juices.
3. For a thicker compote, mix 1 tsp cornstarch with 1 Tbsp water and stir into the cherry mixture.
4. Cook for another 2 minutes, then remove from heat and let cool completely.

Prepare the Ice Cream Base:

1. In a mixing bowl, whisk together the cream base, sugar, vanilla extract, and salt until the sugar dissolves.
2. Cover and chill for at least 4 hours or overnight for the smoothest texture.

Churn & Add the Cherries:

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. Once the ice cream reaches a soft-serve consistency, gently swirl in the cherry compote by hand.

Freeze & Enjoy:

1. Transfer the ice cream to a container, layering in more cherry compote for extra flavor.
2. Cover and freeze for 6–8 hours or overnight until firm.
3. Scoop and serve in a cone, bowl, or topped with extra fresh cherries!

Serving Suggestions:

1. Pair with dark chocolate shavings for a cherry-chocolate twist.
2. Serve alongside shortbread cookies for an indulgent treat.
3. Drizzle with honey or balsamic glaze for a gourmet touch.