- ½ Cup water
- 1 ½ Cups granulated sugar, divided
- 2 Cups fresh Idaho grown bing cherries, stemmed, pitted, and halved
- 6 Ounces cream cheese, at room temperature
- 1 ½ Cups whole milk-Idaho
- 1 Cup heavy cream (whipping)-Idaho
- 1 Teaspoon vanilla
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In a small saucepan, combine water, 3/4 cup sugar and cherries. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat; let the cherries steep 30 minutes.
Drain the cherries, discarding the syrup. Transfer the cherries to a bowl, cover and refrigerate for at least 30 minutes or up to 8 hours.
In a food processor, process cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl.
Combine the milk, cream and remaining 3/4 cup sugar in a saucepan. Cook over medium heat, stirring occasionally to help dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes.
Add about ½ cup of the hot-milk mixture to the cream cheese; process until smooth, about 30 seconds. Add the remaining milk mixture and process for another 30 seconds.
Strain through a fine mesh sieve into a bowl. Add vanilla; stir to combine.
Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer’s instructions. When nearly frozen and the consistency of thick whipped cream, add the cherries. Churn or stir just until mixed. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.