Serves: 10-12

2 1/2 cups cream
1/4 cup honey
1/4 cup coconut sugar
2 beaten eggs
12 ounces cream cheese, softened
2 tablespoons lemon juice
1 teaspoons vanilla
1 cup dark cherries, chopped

1. In a large saucepan, combine 2 cups of the cream, the honey, coconut sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth with the remaining cream; gradually beat in hot mixture. Cover and chill thoroughly.
2. Stir in lemon juice and vanilla. Freeze in an ice cream freezer according to the directions.
3. Pack into an airtight container and freeze for at least 4 hours prior to serving.