I used my Kitchen Aid Stand Mixer but you can use an electric hand whisk or just your arm (if you've got the stamina, think toned arms

In a bowl whisk the condensed milk and double cream until it looks like clotted cream - may take a few minutes

Scrape into a container of choice - a loaf tin will do

Chop half the pitted Cherries into medium sized pieces. With the other half - pop in a bowl and using a fork 'squish' until it looks like pulp

Then put about 6 teaspoons of the pulp across the top of the ice cream and using a knife swirl it through to get the rippled effect

Finally top with the chopped cherries

Cover with Cling film and freeze until hard - about 4 hours

When you are ready to serve - remove from the freezer leave for 10-15 minutes to soften slightly and scoop away!

It's rich - so enjoy - but you don't need loads to satisfy your ice-cream appetite