Creamy Cherry Gelato for 6 Servings

Instructions:

1. Blend the pitted cherries and lemon juice until completely smooth.
2. Pour the puree into a small saucepan over medium heat, stir in the maple syrup, and simmer for 5–7 minutes until thickened.
3. Remove the cherry reduction from heat and allow it to cool to room temperature.
4. In a large mixing bowl, whisk together the whole milk, heavy cream, and granulated sugar until the sugar is fully dissolved.
5. Stir the vanilla extract and sea salt into the cream mixture.
6. Slowly fold in the cooled cherry reduction, whisking until the mixture is a uniform pink color.
7. For Ninja Creami: Pour into the pint container, freeze for 24 hours, and process on the Gelato setting. For Ice Cream Maker: Churn according to manufacturer instructions, then freeze for 2 hours for a firmer scoop.