Categories: Ice Cream

Ingredients

• 2 1/2 Lb. fresh cherries
• Juice of 1 lemon
• 1/4 to 1/2 cup granulated sugar, depending on sweetness of the cherries
• 2 Tbsp. honey
• 1 Tbsp. vanilla extract
• 1/2 cup mascarpone cheese
• 1/2 cup heavy cream OR half-and-half

Directions

1. Pit the cherries and cut each in half or quarters. Place cherries in a large bowl. Add the lemon juice, sugar, honey, and vanilla. Toss well to coat, line a rimmed baking sheet with parchment or wax pepper. Arrange cherry mixture in an even layer. Freeze until solid, about 2 hours.
2. Working in batches, transfer frozen cherry mixture to a food processor or heavy-duty blender, along with the mascarpone and heavy cream and process, stopping and scraping sides, until mixture is smooth. Serve immediately or transfer to a freezer-safe container and freeze until firm.

3. makes about 1 1/2 quarts

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