2cupsplainfull fat yogurt (Greek yogurt works as well)
1vanilla beanscraped and seeded or 2 teaspoons vanilla extract
1/8teaspoonfine sea salt
Preheat the oven to 425 degrees. Line a 9x13 baking dish with parchment and place the pitted and halved cherries on the parchment. Roast for 15-20 minutes, until the cherries begin to shrink and release their liquid to cover the bottom of the dish. Carefully lift the parchment and transfer the roasted cherries and their juices to a glass mixing bowl. Stir 1/3 cup of sugar into the cherry mixture and mash gently to release more juices. (The original 2 1/2 cups cherries will reduce down to about 1 1/2 cups.) Set in refrigerator or freezer to cool for a couple hours.
Whisk together the yogurt, remaining 2/3 cup of sugar, vanilla and salt. Pour into an ice cream maker and freeze according to manufacturer's directions. When the mixture is almost frozen, pour 1 cup of the cherry mixture into the churning yogurt. When the yogurt has finished churning, transfer to a freezer safe container and stir in the remaining roasted cherries. Serve immediately for soft-serve yogurt or freeze for a firmer more scoop-able yogurt. Enjoy!