Cherry Ice Cream: No-Churn

Instructions:

1. Combine halved cherries, sugar, and lemon juice in a saucepan over medium heat.
2. Simmer for 15–20 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency.
3. Remove from heat, stir in the vanilla extract, and let the reduction cool completely.
4. Pour the cold heavy whipping cream and salt into a chilled bowl and beat on medium-high speed until stiff peaks form.
5. Gently fold in the chilled sweetened condensed milk using a rubber spatula in a figure-eight motion to maintain aeration.
6. Gently swirl in the cooled cherry reduction, leaving thick streaks for a marbled effect.
7. Pour the mixture into a loaf pan, cover the surface with parchment paper to prevent ice crystals, and freeze for at least 6 hours.