1-First, prepare the cherry syrup: Wash, pit, and chop the cherries. Combine them with the light brown sugar in a pan, bring to a boil over medium heat, then simmer for 12-15 minutes until it gets syrupy. Stir in the lemon juice, let it cool, and chill in an airtight container for about 1 hour.

2-Next, chill the pan and yogurt mixture: Place a 9×5 inch loaf pan in the freezer to get cold. In a bowl, mix the yogurt, half and half, sugar, honey or corn syrup, and vanilla extract, then refrigerate for 1 hour to chill everything thoroughly.

3-Now, churn the yogurt base: Pour the chilled mixture into an ice cream maker and follow the instructions, usually churning for about 30 minutes until it’s thickened.

4-Then, layer and swirl: Spread half of the churned frozen yogurt into the chilled loaf pan. Add half of the cherry syrup on top and gently swirl it with a knife. Repeat with the rest of the yogurt and syrup for that beautiful effect.

5-Finally, freeze until firm: Cover the surface with parchment or wax paper, wrap the pan tightly with plastic wrap, and freeze for about 4 hours until it’s solid and ready to enjoy.