Cherry Vanilla Ice Cream for 8 Servings

Instructions:

1. Combine the halved cherries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally for 10–15 minutes until the liquid has thickened into a syrupy glaze. Remove from heat, stir in 1 tsp vanilla extract, and let cool completely in the fridge.
2. Pour the cold heavy whipping cream into a chilled bowl. Beat on medium-high speed until stiff peaks form.
3. In a separate large bowl, stir together the sweetened condensed milk, 1 tbsp vanilla extract, and salt. Gently fold the whipped cream into this mixture using a spatula in a figure-eight motion.
4. Pour half of the vanilla base into a 9”x5” loaf pan. Spoon half of the cooled cherry compote over the top. Add the remaining vanilla base, then dot the rest of the cherries on top.
5. Freeze for at least 6 hours or overnight until firm.