Mascarpone Cherry Ice Cream with Roasted Cherries

Halve the washed cherries, pit them, and remove the stems. Mix them with granulated sugar and starch, then bake in an oven-safe dish in an oven preheated to 200°C for 40 minutes. Let the roasted cherries cool completely, ideally refrigerating them overnight.

Thoroughly mix the mascarpone with the cream, powdered sugar, salt, and the scraped seeds from the vanilla bean. Chill this mixture thoroughly in the refrigerator (even overnight).

The next day, pour the mixture into an ice cream maker and prepare according to the machine's instructions. When the ice cream is almost ready, add the cold roasted cherries and continue mixing only briefly, so the fruit remains chunky. Transfer to an airtight container and store in the freezer. Let soften for 15 minutes before serving.