450-500g cherries, pitted
½ cup sugar
1 cup water
1½ cups cream
1 teaspoon pure vanilla extract
pinch of salt
In a saucepan over medium heat, combine tart cherries, sugar and water. Bring to a boil and the reduce to a simmer, cooking until sauce thickens, about 20 minutes. Let cool to room temperature.
In a separate bowl, combine cream, vanilla and salt.
To make popsicles, alternate adding cream mixture with cherry mixture to the popsicle moulds. Stir with a skewer or knife to swirl even more.
Add popsicle sticks and freeze until set.