Creamy Cherry Ice Cream with Mascarpone

Wash, pit, and halve the cherries. Mix with granulated sugar and potato starch. Roast in an ovenproof dish in a preheated oven at 200°C (top/bottom heat) for about 40 minutes. Then let the cherries cool completely, preferably overnight in the refrigerator.

Whisk mascarpone with whipped cream, powdered sugar, a pinch of sea salt, and vanilla bean paste until smooth. Chill the mixture well (ideally overnight) as well.

The next day, pour the mixture into the ice cream maker and freeze according to the operating instructions. Shortly before the end of the freezing time, carefully fold in the roasted cherries. Transfer the finished ice cream into an airtight container and let it firm up in the freezer. Let it thaw for about 15 minutes before serving.