2 pounds fresh, ripe Bing Cherries, washed and de-pitted
1 1/2 cups cultured buttermilk
1 1/2 cups half & half
5 large egg yolks
2 tablespoons water
1 1/2 cups granulated sugar
1 teaspoon lemon juice
a pinch of salt
Place the pitted cherries, water and 1 cup of sugar and lemon juice in a large, heavy saucepan over medium heat. Stir frequently, gently crushing the softened cherries with the back of a spoon until the sugar is melted and the cherries become soft and rupture, approximately 10 minutes. Add the buttermilk and half and half and continue cooking over medium heat, stirring until the mixture reaches 180 degrees. Do not allow the mixture to boil.
Meanwhile, place the egg yolks, remaining 1/2 cup of sugar and salt in to a large bowl or the bowl of a stand mixer. Mix on medium speed until the egg yolks become light yellow and double in volume, about 3 minutes.
Remove the cherries mixture from the burner. Add 1/2 cup of the steaming hot liquid to the bowl with the egg yolks, whisking to combine. Add the egg yolks back in to the cherry mixture in the saucepan and stir to combine. Place back over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5 minutes.
Allow to cool to room temperature, and then refrigerate in a sealed container until chilled. Process in your ice cream maker according to the manufacturers directions.