• Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
• Cherry Sauce: Combine cherries, sugar, and lemon juice in a pan. Bring to a boil over high heat (2–3 minutes), stirring frequently. Reduce heat to medium and simmer 15–18 minutes, stirring constantly. Strain through mesh, reserving both cooked cherries and sauce separately.
• Ice Cream Base: Whisk sugar, milk, cream, vanilla, and salt in a pot. Cook on low-medium heat for 5 minutes until sugar dissolves, stirring frequently. Whisk egg yolks separately, then temper by gradually adding 2 tbsp warm milk mixture four times. Pour tempered yolks into the pan while whisking. Cook on low for 8 minutes. Strain mixture into a bowl, add cherry sauce, and mix well. Cover with plastic wrap directly on the surface. Refrigerate at least 6 hours or overnight.
• Churn: Churn mixture for 60 minutes. Add reserved cooked cherries during the final 5–10 minutes. Serve immediately or freeze in an airtight container for 6+ hours before scooping.

Serve with a waffle cone or in a cup.