Chill the whipping cream and sweetened condensed milk in the refrigerator while preparing the cherries.

If using frozen cherries, make sure and defrost them first. Pulse the cherries in a food processor to the desired chunkiness.

Place the cherries in a saucepan and cook over medium heat, stirring occasionally for 3-5 minutes until the juice starts to form on the bottom. Remove from the stovetop and cool in the refrigerator.

When the cherries are completely cooled, proceed to the next step.

In a large mixing bowl (stand mixer), whip the whipping cream until stiff peaks form. [You can use a hand mixer, but it may take longer.]

Add the cherries, sweetened condensed milk, vanilla and almond extracts, and gently fold together with a wooden spoon.

You can mix it completely, or leave it slightly unmixed, with swirls.

Pour the ice cream mixture into a 9" loaf pan and cover with plastic wrap. The wrap should be laying on top of the ice cream.

Freeze the ice cream for 6-8 hours until completely set before serving.

Serve in small parfait cups or in ice cream cones. ENJOY!