Cherry Limeade Sour Cream Ice Cream

As promised, I played around with the idea of making cherry sour cream ice cream. It took a few trials to get right, because I decided... what would be better than cherry sour cream ice cream? Cherry LIMEADE Sour Cream Ice Cream! The amount of lime juice/zest took some tweaking, but thanks to the goddess, I got it figured out.
Cherry Limeade Sour Cream Ice Cream
Adapted from Blueberry Sour Cream Ice Cream, Baking: From My Home To Yours by Dorie Greenspan.

~20 cherries, pitted and halved
~1/3 cup sugar
~pinch of salt
~grated zest of 1 lime
~juice of 1.5 limes
~3/4 cup heavy cream (or, if you are like me and trying to slim things down, 1/4 cup heavy cream and 1/2 cup fat free half and half)
~1/2 cup sour cream

Put the cherries, sugar, salt and lime zest and juice into a medium nonreactive saucepan and cook over medium heat, stirring, until mixture boils and the cherries soften, about 4 minutes. Turn the cherries into a blender and whir until you have a fairly homogeneous puree, about one minute. (It will never be completely smooth, and that's just fine.) Add the heavy cream and sour cream and pulse just to blend. Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream. (I recommend at least 4 hours) Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.