Pit the cherries (remove seedand blend them until almost smooth – and set aside.
Whip cream until almost stiff peaks.
Add the condensed milk and mix a minute more to combine.
Then add almost all the whipped cream mixture to the cherries.
Give it a gentle swirl to combine well.
Add the remaining whipped cream and combine just enough to marble it.
Alternatively, stir vigorously to blend everything into a smooth cherry pink color.
Pour into an ice cream container and freeze for at least 4 hours or overnight.
For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.