Cherry Mascarpone Ice Cream

Wash the cherries, cut them in half, pit them, and remove the stems. Mix them with granulated sugar and starch, and bake them in a baking dish for 40 minutes in an oven preheated to 200°C. Let the baked cherries cool in the refrigerator until the next day.

Thoroughly mix the mascarpone with cream, powdered sugar, salt, and vanilla. Let the mixture cool in the refrigerator until the next day. The next day, pour the mixture into an ice cream maker. Proceed according to its instructions. Briefly mix the chilled baked cherries into the finished ice cream using the ice cream maker. Transfer the churned ice cream into an airtight container and place it in the freezer. Before serving, the ice cream must be allowed to soften for at least 15 minutes.

You can also make the ice cream without an ice cream maker. Place the prepared, chilled mixture into the freezer. Every 30 minutes, you must whisk it thoroughly until it is sufficiently frozen, then finally mix in the baked cherries.