Directions

In a pot over medium heat, combine the cherries, lemon juice, and half the sugar. Bring to a boil, and then let simmer for 15 minutes. Remove from heat and let cool slightly.

Puree half the cherry mixture and refrigerate the entire mixture for 1 hour.

Whisk the eggs and remaining sugar until they turn light in color. Then whisk in the cream and milk. Add in the cherry mixture.

Transfer the mixture to an ice cream maker and churn according to your machine.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.