Lemon mascarpone ice cream with cherry vanilla sauce

Lemon mascarpone ice cream with cherry vanilla sauceFor the ice cream:
1 8 oz. container mascarpone
2 cups heavy cream
1/2 cup organic cane sugar
pinch of sea salt
vanilla bean
zest of 1 lemon
1 teaspoon lemon juice

In a blender, add mascarpone, cream, sugar, salt. Scrape seeds from vanilla bean, add lemon zest and juice. Blend until thoroughly mixed.
Process in your ice cream maker. You can serve immediately as a soft serve, or place in the freezer for a few hours for ice cream consistency.

For the cherry sauce:
2 tbsp. cornstarch
2 tbsp. water
3 cups fresh or frozen cherries
1 cup water or cherry juice
2 tbsp. organic cane sugar
1 vanilla bean
pinch of salt

Make a slurry in a small ball with the cornstarch and 2 tbsp water, set aside.
Add 1 cup water or juice, sugar and salt in a medium size pot. Scrape seeds from vanilla bean in pot, and add beans as well. Add cherries, bring mixture to a boil. Stir cornstarch slurry in the pot, stirring constantly to avoid lumps.
Bring mixture back to boil. Pull pot off of heat, and let cool. When cool enough to handle, remove vanilla beans.

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