*BE SURE TO FREEZE YOUR ICE CREAM MAKER'S FREEZER BOWL FOR 24 HOURS PRIOR TO THIS RECPIE*

Cherry filling:

• Pour your cherries into a sauce pan. Put the pan on the burner, over medium-high heat.
• Stir, and gently smash the cherries as they cook, to break them down and make them into a Jelly consistency, or however thick you like your "cherry filling" approx 10-15 minutes.
• Add the sugar and lemon juice, lower the heat to low, and cook for a few minutes more.
• Take the pan off the heat, then stir in a dash of cinnamon. Set aside until cool, then put the cherry filling in tupperware and refrigerate until needed.

Vanilla ice cream base:

• In a sauce pan, add the heavy cream, brown sugar, and seeds of the vanilla bean. Turn on the burner to medium, and warm and whisk mixture long enough so the sugar dissolves and the vanilla beans break apart and de-clump, approx 5 minutes.
• Take the pan off the heat and whisk in the milk. Once the mixture is cool enough, pour it into tupperware, and refrigerate overnight.
• The next day, freeze your milk mixture for 1 hour, then you are ready to churn.
• Assemble your ice cream maker and start churning according to the manufactures directions.
• My ice cream maker has an opening at the top. I turn on the machine, and while the freezer bowl is turning, I slowly pour my ice cream mixture in. My machine takes approx 20 minutes to churn into a creamy and delicious ice cream.
• When the ice cream is finished, pour it into freezable tupperware. Using a spatula or spoon, gently fold in the cherry mixture. The ice cream will be super soft in that state. You can simply freeze it for another hour or more, until you reach the firmness you like best.