Place 2 cups frozen cherries along with 1 tbsp of sugar and lemon juice into saucepan. Cook while stirring continuously for about 5 minutes until cherries become soft and sugar dissolves. Set aside.

In a large bowl, use a handheld mixer to beat the egg yolks with ¾ cup of sugar at medium speed until fluffy, about 4 minutes. In a saucepan, combine milk and cream with remaining 2 tbsp of sugar and bring to a simmer 2-3 minutes. Slowly beat the warm milk into the egg yolks at low speed. Once incorporated, move everything back into saucepan, and simmer for 5 minutes while continuously stirring until the custard has thickened and sticks to the back of a spoon.

Once milk/egg mixture has cooled, whisk in mascarpone, lemon juice, vanilla, and salt.

Pour mixture into ice cream maker, then add cherry mixture. Churn according to manufacturer instructions.

Put into an airtight container and freeze for at least 2 hours, then enjoy!