Cherry Ice Cream with Fresh Cherries

Instructions:

1. Place the halved cherries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 10–15 minutes, stirring occasionally, until the liquid has thickened into a glossy, syrupy glaze.
2. Remove from heat, stir in 1/2 tsp vanilla extract, and let the compote cool completely.
3. In a large chilled bowl, beat the cold heavy whipping cream and salt on medium-high speed until stiff peaks form.
4. In a separate bowl, whisk the sweetened condensed milk and 1 tsp vanilla extract until smooth.
5. Gently fold the whipped cream into the condensed milk using a spatula until no streaks remain.
6. For Ice Cream Maker: Pour the base into the machine and churn. In the last 2 minutes, pour in the cooled cherry compote for a marbled effect. For No-Churn: Gently swirl the cherry compote into the cream mixture and freeze in a container for at least 6 hours.