Add 2 cups cream egg yolks, maple syrup, almond extract and salt to a blender container.

Warm the remaining 1 cup cream in a small pan. Sprinkle the gelatin over the cream and whisk until thoroughly blended.

Add the gelatin mixture to the blender and mix until thoroughly combined.

Place the cream mixture and cherries in a bowl and chill for 2-4 hours, then pour mixture in your ice cream maker and follow the steps recommended by the manufacturer. If desired, add natural red food coloring as it churns until it reaches the depth of color you prefer. Serve immediately as soft-serve ice cream or place in the freezer until firm. If you allow to freeze until firm allow the ice cream to soften for 10 or so minutes before scooping it into bowls.