In a medium saucepan, combine the pitted cherries with sugar and cook for 5-7 minutes until softened.

For a smoother texture, blend half of the cooked cherry mixture until smooth.

In a large bowl, whisk together heavy cream, whole milk, sugar, vanilla, and salt until well combined.

Fold the cooled cherries and optional cherry purée into the ice cream base, then refrigerate for at least 2 hours.

Churn the mixture in your ice cream maker according to the manufacturer's instructions for 20-25 minutes.

Transfer the churned ice cream to a container, smooth the top, seal it, and freeze for a minimum of 4 hours until firm.

Let the ice cream sit at room temperature for 5-10 minutes before serving for easier scooping.