This recipe was inspired by a great Saturday picking cherries in Brentwood, CA. I made 6 jars of jam, and then still had enough cherries left over to pit and freeze whole. When I decided to pull some out of the freezer and make ice cream, I was not able to find a recipe that didn’t have chocolate, nuts, or tons of eggs. I wanted more of a pure cherry flavor unfettered by distractions. So, I modified my vanilla bean recipe and here is the tasty result.