Chop cherries into coarse pieces (1/4 pieces or smaller). Blend with 1/3 c sugar and lemon juice. Cover and set in fridge to macerate.
Whisk egg yolks with 1/3 c sugar until pale yellow ribbons. Heat 1 c cream in a sauce pan over med until not quite simmering.
Add ¼ of the cream to the egg yolk mixture while whisking constantly. Pour egg mixture back into hot cream slowly while stirring constantly. Continue stirring until custard starts to thicken.
Remove from heat, cover with plastic wrap pressed to surface to prevent a skin forming and chill until room temperature.
Beat remaining 1 c cream with mascarpone and salt until smooth (but not truly whipped). Add in custard and macerated cherries (including all liquid). Beat until completely combined and cherry pieces are distributed.
Chill according to your ice cream freezer’s directions.