Cherry Ice Cream
- 12 oz frozen cherries stoned
- 14 oz can sweetened condensed milk (1 can)
- 5 tablespoons cherry juice taken from the frozen cherries
- 1¼ cups whipping cream
- 6 tablespoons powdered sugar
Thaw pitted cherries for roughly 2 hours and add condensed milk. Once thawed, drain the cherries keeping the juice.
Take a handful of cherries and set aside.
Roughly purée the remaining cherries with a blender being careful to ensure they retain some texture. Whip the cream and mix in powdered sugar. Fold the whipped cream into cherry purée, cherry juice and reserved cherries with the condensed milk.
Pour mixture into a plastic container and freeze for at least 5 hours. Remove from the freezer 15 -20 minutes before serving.