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1
In a small saucepan, combine water, 3/4 cup sugar and cherries.
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2
Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves.
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3
Remove from heat; let the cherries steep 30 minutes.
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4
Drain the cherries, discarding the syrup.
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5
Transfer the cherries to a bowl, cover and refrigeratoe for at least 30 minutes or up to 8 hours.
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6
In a food processor, process cream cheese until smooth, about 30 seconds.
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7
Scrape down the sides of the bowl.
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8
Meanwhile, combine the milk, cream and remaining 3/4 cup sugar in a saucepan.
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9
Cook over medium heat, stirring occasionally tohelp dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes.
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10
Add about 1/2 cup of the hot-milk mixture to the cream cheese; process until smooth, about 30 seconds.
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11
Add the remining milk mixture and process for another 30 seconds.
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12
Strain through a fine mesh sieve into a bowl.
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13
Add vanilla; stir to combine.
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14
Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
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15
Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
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16
When nearly frozen and the consistency of thick whipped cream, add the cherries.
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17
Churn or stir just until mixed.
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18
Transfer the ice cream to a freezer-safe container.
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19
Cover and freeze until firm, at least 3 hours our up to 3 days, before serving.
