No-Churn Cherry Ice Cream

Instructions:

1. Place the halved cherries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the liquid has thickened into a syrupy glaze. Remove from heat and let cool completely.
2. Pour the cold heavy whipping cream into a chilled bowl. Beat on medium-high speed until stiff peaks form.
3. In a separate bowl, stir together the sweetened condensed milk, vanilla extract, almond extract, and salt until smooth.
4. Gently fold one-third of the whipped cream into the condensed milk mixture to lighten it. Using a spatula, fold in the remaining whipped cream using a figure-eight motion to maintain aeration.
5. Swirl in the cooled cherry reduction and halved cherries, leaving streaks for a marbled effect.
6. Pour the mixture into a 9x5 inch loaf pan or freezer-safe container. Cover with plastic wrap pressed directly onto the surface and freeze for at least 6 hours.