Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup + 1 Tablespoon granulated sugar, divided
• ¼ cup honey
• 1 tablespoon vanilla extract
• ¼ tsp kosher salt
• 15 oz. can of cherries, (about 1.5 cups), drained and roughly chopped

Instructions

1. Pour the heavy cream, whole milk, ½ cup granulated sugar, honey, vanilla extract, and salt into a large bowl; whisk until well combined.
2. In a separate small bowl, toss the chopped cherries with the remaining 1 tablespoon of granulated sugar; set aside to macerate.
3. Transfer the ice-cream base to your ice-cream maker and run it on the “ice-cream” setting until thick and the texture of soft-serve, or until the cycle ends.
4. During the last 2 minutes, add half of the cherry mixture and churn until evenly distributed.
5. Scrape the ice cream into a shallow container or loaf pan, dot the remaining cherries on top, and gently swirl them in to create a marbled effect.
6. Press plastic wrap or wax paper directly onto the surface, then freeze for at least 4 hours, or until firm.
7. Let stand at room temperature for about 5 minutes before scooping and serving.