Freeze the clean ice cream maker insert for at least 7 hours, until completely solid with no liquid sloshing inside.

Measure the thick homemade coconut cream and refrigerate it until thoroughly cold.

Cover the cashews with filtered water, stir in the sea salt, and soak for 1 to 3 hours and no longer than 6. Drain completely and refrigerate.

Pit all 32 cherries and cut them in half. Reserve 16 halves, equal to 8 whole cherries, for the cashew blend.

Put the egg yolks, honey, and lime juice in a small stainless-steel saucepan. Cook over medium-low heat while stirring constantly. Remove immediately at exactly 170°F; the custard should be glossy and lightly coat the spoon without scrambled bits.

Transfer the custard to a glass or stainless-steel bowl. Freeze and stir every 10 minutes until completely cold but not frozen solid.

Blend the drained chilled cashews with the reserved 8 cherries until completely smooth and pale pink. Scrape down as needed. Add filtered water one tablespoon at a time only if the blades cannot pull the mixture down, using no more than 2 tablespoons.

Combine the cold custard, chilled coconut cream, remaining cherry halves, vanilla, and smooth cherry cashew cream. The base should be pale pink, thick, and slow-pouring.

Pour into the frozen ice cream maker and churn until the paddle leaves defined tracks and the ice cream holds a soft mound. Serve soft or freeze in a covered container for firmer scoops.