Maraschino Cherry Ice Cream: Creamy

Instructions:

1. Pour the reserved cherry juice into a small saucepan. Set it over medium heat and simmer for 5-7 minutes until the liquid reduces by half and looks syrupy.
2. Take the pan off the heat. Stir in the chopped cherries and almond extract, then let it cool completely. Note: Adding warm syrup to cream will melt your air bubbles.
3. Pour the cold heavy whipping cream and salt into your chilled bowl. Beat on high speed until stiff peaks form.
4. In a separate bowl, whisk the sweetened condensed milk and vanilla extract together until the mixture is smooth.
5. Gently fold the whipped cream into the condensed milk. Use a spatula in a figure eight motion to keep the air inside.
6. Dollop the cooled cherry mixture over the top of the cream. Use a knife or skewer to swirl the cherries through, creating ribbons.
7. Pour the mixture into the 9x5 inch metal loaf pan.
8. Cover the pan and freeze for 6 hours.