Pit and quarter 2 cups of fresh cherries. In a saucepan, combine cherries, 2 tablespoons sugar, 1 tablespoon cornstarch, and 2 tablespoons water. Bring to a boil, then simmer for 5-10 minutes until thickened. Cool completely and chill in the refrigerator.

In a bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 0.75 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt until sugar dissolves. Pour into an ice cream maker and churn for 20-25 minutes until soft-serve consistency.

Layer one-third of the ice cream in a container, add a layer of cherry filling, and repeat twice. Press parchment paper on top, cover, and freeze for 2-3 hours until firm.