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Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
In a large bowl, combine heavy cream, whole milk, ½ cup of the granulated sugar, honey, vanilla extract, and salt. Whisk until combined.
In a small bowl, combine chopped cherries and remaining 1 tablespoon of granulated sugar. Stir until combined. Set aside.
Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
In the last two minutes, add half of the cherry mixture and churn until it is fully combined.
Spoon the ice cream into a shallow container or a loaf pan.
Dollop the remaining cherries into the pan and lightly swirl them in. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
Let sit at room temperature for about 5 minutes before serving.