Preheat the oven to 450º F.

Line a baking sheet with parchment paper and spread the cherries in a single layer. Sprinkle the cherries with 1 tablespoon of sugar and roast for 20 minutes. Give them a shake every 5 minutes to toss with the sugar. Remove the cherries from the oven and let cool. Once cool, pit the cherries, reserving any juices. Finely chop the cherries and set aside.

Combine the heavy cream, vanilla pod and scraped seeds and cardamom in a large sauce pan. Bring to a boil over medium-high heat. Remove from the heat and let the vanilla and cardamom steep for 30 minutes.

Whisk the egg yolks with the sugar until thickened and light yellow in color. Slowly whisk the warm cream into the egg yolks. Pour the mixture back into the saucepan and heat gently, stirring constantly, until the mixture has thickened and coats the back of a spoon, about 5 minutes. Strain the mixture into a clean bowl, fold in the cherries and their juices and refrigerate overnight.

Transfer the mixture to the bowl of an ice cream maker and churn according to manufacturers instructions. Transfer to a resealable container and freeze for at least an hour before serving.