Instructions

1. Preheat oven to 400°F.
2. Line a rimmed baking sheet with foil; lightly grease foil.
3. Place cherries in a single layer on pan; bake 30 minutes or until cherries begin to brown.
4. Process cherries and 1 cup half-and-half in a blender until finely chopped.
5. Cover and refrigerate at least 2 hours or up to 2 days.
6. Beat heavy cream with a mixer on medium speed until soft peaks form.
7. Increase speed to high; beat until stiff peaks form.
8. Add condensed milk, and beat on high until stiff peaks form again.
9. Stir in cherry mixture.
10. Pour mixture into container of an electric ice cream freezer; add enough half-and-half to reach fill line on container.
11. Freeze according to manufacturer's directions.
12. Spoon ice cream into a freezer-safe container, and freeze up to 1 month.