In a small saucepan, combine cherries, ¼ cup of sugar, and lemon juice.

Simmer over medium heat for about 10 minutes, stirring occasionally, until the cherries are soft and juicy.

Let cool slightly, then mash or blend (for a smoother texture).

Cover and refrigerate until cold.

In a mixing bowl, whisk together the remaining ½ cup sugar, cream, milk, vanilla, and a pinch of salt until the sugar is dissolved.

Stir the chilled cherry mixture into the cream base.

Cover and refrigerate the mixture for at least 2–4 hours (or overnight) until very cold.

Pour into your ice cream maker and churn according to manufacturer instructions (usually about 20–25 minutes), until it reaches soft-serve consistency.

Mix in the chopped pecan and churn for another 5 minutes.

Transfer to a lidded container and freeze for at least 2–4 hours for a firmer scoop.

A perfect summer treat — don’t forget a second scoop!