Creamy cherry ice cream

Ingredients:

• 400 g of condensed milk
• 2 tsp vanilla extract or vanilla paste
• A pinch of fine salt
• 2 cups cold heavy cream
• 450 g frozen cherries, mashed
• Special equipment: rectangular metal muffin pan 23 * 13 * 7.5 cm, cool

Preparation:

1. In a large bowl, whisk together the condensed milk, vanilla, and salt.
2. Using a mixer on medium-high speed, beat the cream for about 2 minutes until medium peaks form. Add half the whipped cream to the condensed milk and, using a silicone spatula, gently fold it in. Then, fold the remaining whipped cream into the resulting mixture thoroughly.
3. Stir in half of the crushed cherries. Pour into a chilled metal muffin tin. Top with the remaining cherries. Freeze, covered, for about 5 hours, until firm and scoopable.