Mix cherries, lemon juice, 100g of the sugar and vinegar in a small bowl and leave to infuse for 2 hours.
Drain cherries, retaining the juice. Mash half of the cherries either with a fork or a food mixer; the other half can be left quartered.
In another bowl, mix the milk and remaining sugar with an electric mixer until the sugar has dissolved (about 1-2 minutes). Then stir in the cream, cherry juice, mashed cherries and vanilla.
Put the mixture into an ice cream maker and leave for 20-25 minutes to blend until the mixture has thickened. About 5 minutes before the end of the mixing time add the quartered cherries and continue mixing.
The ice cream will then be wonderfully creamy. Once the ice cream is solid, put it into a firmly closing a container and leave it in the freezer for two hours. Remove it from the freezer about 10 minutes before serving.
Wow Julian, this is THE BEST ice cream recipe I have ever made! After a day of cherry picking in the Adelaide Hills, I found your recipe and gave it a go. My partner promptly declared it my 'PB - Personal Best'! And I've shared it with friends who all loved it. Thanks for your recipe - its absolutely delicious. - 28 Jun 2013