Ingredients:

  • 2 cups (300g) fresh pitted cherries, halved
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) lemon juice
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk, chilled
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.25g) almond extract

Instructions:

  1. Combine cherries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5-8 minutes, stirring occasionally, until the cherries break down and the liquid becomes thick and glossy. Remove from heat and let cool completely to room temperature.
  2. In a chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form.
  3. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and almond extract.
  4. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula, being careful not to deflate the air bubbles.
  5. Pour half of the cream mixture into a 9x5 inch metal loaf pan or airtight container, dollop half of the cooled cherry reduction on top, then repeat with the remaining base and cherries.
  6. Use a knife to swirl the cherry puree into the cream for a marbled effect. Cover with plastic wrap, pressing it directly onto the surface, and freeze for at least 6 hours.