2½ cups cherries, pitted and halved (you may also use frozen cherries)
¼ cup sugar
2 tablespoons water
2 cups heavy cream
1 can (14-ounce) sweetened condensed milk
2 teaspoons vanilla
1 cup chocolate chips or chocolate chunks
Method
Place cherries, sugar and water in a heavy-bottomed sauce pan. Bring to a boil, then reduce heat and allow to simmer until the fruit breaks down and the juices thicken, about 15 minutes. Place the mixture into a bowl and refrigerate until cool.
Combine cream and sweetened condensed milk in a large bowl and beat until thick and creamy, and soft peaks form. Stir in vanilla and chocolate chips.
Pour half of the cream mixture into a freezer safe container or a loaf pan. Top with half of the cherry mixture. Using a knife, swirl the cherry mixture into the cream. Repeat with the remaining half of the cream and cherry mixture. Cover and refrigerate until solid, about 4 hours
Notes
from Woman's Day, August 2013
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/black-cherry-fudge-ripple-ice-cream/