I used frozen cherries, which had previously thawed and leaked juice. Heat cream with sugar, stirring until the sugar dissolves, then bring to a boil. Reduce heat and, whisking the mixture with a whisk, add the starch. Cook for 1-2 minutes, until thickened. Remove from heat. In the bowl of a blender connect the mascarpone, milk, almond extract, 1 Cup. cherries, cherry juice and salt. Whisk until smooth. Add the cream, whisk, whisk to well blended.

If you have a freezer, remove the future of the ice cream in the refrigerator to fully cool and then prepare in ice cream maker according to the manufacturer's instructions. If no ice cream, place ice cream in the freezer (faster just freezes in a metal container), covered with foil, for a couple of hours or until you seize on the edges. Then divide the resulting crystals metal spoon, immersion blender or with a mixer. Repeat this process 2-3 more times. Thus you will prevent the formation of crystals and the result is soft, smooth ice cream. Ice cream ready to add the remaining cherries and stir. If you are doing without ice cream, then the cherries, add with last stirring.