Prepare the cherry mixture: In a small saucepan, combine the cherries, 1/4 cup of sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the cherries soften slightly (about 5-7 minutes). Remove from heat and stir in the almond extract. Let cool completely, then roughly chop the cherries if desired for texture.

Heat the dairy: In a medium saucepan, combine the heavy cream, milk, 3/4 cup of sugar, and salt. Heat over medium heat until steam rises and small bubbles form around the edges (do not boil). Remove from heat.

Temper the egg yolks: In a heatproof bowl, whisk the egg yolks until pale yellow. Slowly ladle about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining cream.

Cook the custard: Return the saucepan to medium-low heat. Stir constantly with a wooden spoon or rubber spatula until the custard thickens enough to coat the back of the spoon (reaching about 170°F / 77°C). Do not let it boil.

Chill the base: Immediately strain the custard base through a fine-mesh sieve into a clean bowl set over an ice bath to stop the cooking process. Stir occasionally until cooled down. Cover and refrigerate for at least 4 hours, or preferably overnight, until completely chilled.

Churn the ice cream: Churn the chilled base according to your ice cream maker's manufacturer instructions. When the ice cream is thickened but still soft-serve consistency (about the last 3 minutes of churning), fold in the cooled cherry mixture.

Freeze: Transfer the ice cream to an airtight, freezer-safe container. Freeze for an additional 2-4 hours until firm. Let stand at room temperature for 5-10 minutes before scooping.