Place your ice cream maker in the freezer and let it chill for 24 hours.

To make the cherry compote: Pit the cherries. My top trick for this is using Ateco decorating tip #804 (see video). But, if you don’t have this, you can use a small pairing knife to cut in half and remove the pits.

Add the cherries, 226 grams cane sugar, and water to a small pot. Put over low/medium heat until the sugar has dissolved. Then turn the heat up to medium/high and bring to a gentle boil. Continue to cook until the mixture has reduced by half.

Strain the cherry liquid into a large mixing bowl and reserve the cooked cherries.

To make the frozen yogurt: In a small pot, add the milk and 113 grams cane sugar. Put over medium/high heat and heat until the sugar has dissolved and the mixture reaches 140°F on a drink thermometer. If you don’t have a thermometer, just ensure the sugar is dissolved and the milk does not boil or burn (as that burned flavor will transfer to the fro yo).

Add the milk to the cherry juice mixture. Allow this mixture to come to room temperature or place in the fridge to chill completely.

Once the milk and cherry mixture has cooled, add in the plain yogurt and whisk to combine completely.

Turn the ice cream maker on and slowly pour in the cherry mixture.

Churn for 20 minutes (or follow the instructions on your ice cream maker if not using the KitchenAid attachment).

Transfer one third of the fro yo mixture to a 1-pound loaf pan and spread evenly. Top with one third of cherry compote and swirl it in. Repeat with another third of fro yo and compote and then again until it’s gone.

Transfer the frozen yogurt to the freezer and freeze overnight. It’s best to store frozen yogurt in an airtight container once made.