Cherry Ice Cream with Condensed Milk

Instructions:

1. Combine the pitted cherries, lemon juice, and sugar in a saucepan over medium heat.
2. Simmer for 8–10 minutes, stirring occasionally, until the cherries break down and the liquid becomes thick and syrupy; remove from heat and let cool completely.
3. Pour cold heavy whipping cream into a chilled bowl and beat on high speed until stiff peaks form.
4. In a separate bowl, stir together the sweetened condensed milk and vanilla extract.
5. Gently fold the whipped cream into the condensed milk mixture using a spatula with a cut-and-fold motion to maintain aeration.
6. Pour half of the cream mixture into a loaf pan, spoon half of the cooled cherry reduction over the cream, top with the remaining cream, and dot with the remaining cherry syrup.
7. Use a knife or skewer to gently swirl the cherries into the cream for a marbled appearance.
8. Freeze for at least 6 hours or until firm.