Toss the frozen cherries with ½ cup of sugar and place them into a colander over a large bowl. Let the cherries thaw and drain into the bowl for 45 minutes to an hour. There should be anywhere from ¼ to ½ cups of cherry juice from collected.

Place the drained cherries into a large pan with the lemon juice. Mix up to ½ cup of the cherry juice with the cornstarch and the remaining half cup of sugar until no lumps are visible. Add the mixture to the cherries and cook over medium heat stirring gently until the mixture bubbles and thickens.

Pour the pie filling into a bowl to cool completely.

Make the Ice Cream

Whisk 2 eggs until light and fluffy – approximately 2 mins with a hand mixer.

Whisk in 3/4 cup sugar a 1/4 at a time until completely blended (I suggest extra fine sugar, but granulated works just as well).

Add in 2 cups heavy cream and 1 cup whole milk along with the vanilla bean paste and whisk together.

Transfer into an ice cream maker and follow the manufacturers instructions and churn the ice cream.

When the ice cream is done it should be doubled in volume. Add some crushed graham crackers and a few cherries (not too much or you'll turn the ice cream pink) to the ice cream and churn for 2 minutes.

Layer the ice cream, cherry pie filling, and graham crackers three times into a freezer safe container and freeze for at least 6 hours.