Fruit Prep

1. Wash cherries and blueberries and pat dry between two dish cloths. Use a cherry pitter to remove pits and slice cherries in half.
2. Put cherry halves and whole blueberries into two separate plastic gallon-sized bags and lay flat in freezer. Freeze fruit for about 30 minutes while the ice cream churns.

Ice Cream Base

1. If using an electric or hand crank ice cream maker, prep your machine by adding alternating layers of ice and rock salt around the metal ice cream container. If you do not have an ice cream maker, check out this helpful video on alternative methods to ice cream making and note that the freeze time may differ from that in this recipe.
2. Add the heavy whipping cream, whole milk, sugar, vanilla, and sea salt directly into the prepped ice cream maker. Turn on your machine or hand crank for about 30-40 minutes. Note: Churn time may differ from machine to machine, so check in on the ice cream after about 30 minutes and continue churning until thickened.

Assembly

1. Once the ice cream has thickened into a soft, yet scoopable consistency, stop churning and add the frozen cherries and blueberries into the ice cream base, stirring in by hand. Carefully remove the ice cream container from the machine so as to not let any salty water spill into your hard work and pat the outside of the container dry.
2. Cover the ice cream with plastic wrap and secure with a large rubber band around the metal rim of the container and return to freezer until solid, about 1-2 hours (or just 30 mins if you prefer soft serve). Take ice cream out of the freezer and scoop this summery treat into a cup or a cone as preferred. Enjoy!