2 cups ripe black cherries, pitted
2/3 cup granulated sugar
1 1/4 cups heavy cream, whipped
Lemon juice, optional
Mash cherries slightly with the sugar in a bowl. Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary. Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
About 30 minutes before serving, transfer the ice cream to the refrigerator. Serve with macaroons.