Step 1

Place the frozen cherries, sugar, and cornstarch in a small saucepan. Set the heat to med-low, stirring occasionally, as the sugar melts and the cherries soften. This should take about 5 minutes. Continue cooking, stirring occasionally, until the cherries begin to release their juices, about 5 more minutes.

Step 2

Gently smash the cherries with a potato masher and continue cooking while stirring constantly. As the juices simmer, the sauce will thicken after a few more minutes. Remove from the heat and cool completely before dividing the sauce in half and placing both portions in the refrigerator to chill until needed.

Step 3

Whisk together the cream, milk, sugar, salt, vanilla extract, and almond extract. Pour into the ice cream machine and freeze according to the manufacturer's directions.

Step 4

Scoop the churned ice cream into a freezer container, adding a spoonful or two of the chilled cherry sauce along with each scoop of the ice cream. Swirl lightly with a knife and place in the freezer until ready to serve. Serve with the remaining cherry sauce on top.