1. In a large bowl, combine the heavy cream and half-and-half. Whisk in the sugar and vanilla until incorporated. Add the fresh cherries and stir until combined.

2. Pour into a plastic container with a lid and refrigerate for 4 hours.

3. Prepare according to ice cream maker instructions, adding the brownie curmbles in the last 2-3 minutes of processing. Transfer to a container with a lid and refrigerate for 6-8 hours or until chilled through.