Cherry Coconut Ice Cream with Dark Chocolate (V)

1. Prepare Cherries: Combine the 2 cups of cherries with 1/2 cup of sugar in a bowl, toss to coat, and let macerate for 1-2 hours. This helps draw out the cherry juice.
2. Make Cherry Puree: Blend the macerated cherries into a smooth puree. Set aside.
3. Infuse Coconut Milk: In a saucepan over medium-low heat, combine the coconut milk, coconut cream, remaining 1/2 cup sugar, vanilla bean seeds, and pod. Heat until the sugar has dissolved completely. 
4. Remove from heat and stir in the cherry puree and a pinch of salt.
5. Chill the Mixture: Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
6. Prepare Cherry Swirl: In a small saucepan, combine 1 cup of chopped cherries, 2 tablespoons of sugar, and lemon juice. Simmer until cherries are soft and syrupy, then let cool.
7. Churn the Ice Cream: Churn the chilled cherry mixture in an ice cream maker according to the manufacturer’s instructions.
8. Layer with Cherry Swirl: While the machine is churning, layer in your cherry swirl and chopped dark chocolate 
9. Freeze: Freeze again until firm, if needed
10. Serve: Serve in chilled bowls or glasses, garnished with fresh cherries, dark chocolate pieces, and a sprig of mint for color contrast.