Place the ice cream maker freezer container in the freezer 24 hours prior to making the ice cream.
In a small saucepot add the coconut milk, vanilla beans and pod. Bring to a boil, remove from heat and allow to steep, for at least 10 minutes and cool while the cherries are prepped.
In a lidded container, add the cherries, maple syrup, bourbon, and extract. Lid and store in the fridge until just before churning.
Before churning, strain the cherries, reserving the bourbon mixture. Pour the bourbon mixture into the cashew base mixture and stir well.
Churn the base according to manufactures directions (mine took 25 minutes).
Spoon the ice cream into the loaf pan. Pressing the ice cream down into the pan making sure there are no air gaps. Store in the loaf pan, placing parchment directly on top of the ice cream and then place it in a plastic storage bag (I use an old bread bag).
The ice cream is ready when it is the desired consistency. It can be served right away if soft serve is desired. If a more firm, yet slightly soft, ice cream is desired, allow to rest overnight.