Add the pie filling to a food processor with condensed milk and pulse until the mixture is still chunky or smooth, your preference. Set aside.

In a large bowl, add cream, and with an electric beater, whip until soft peaks form Add in the extracts and powdered sugar and briefly beat in. Do not over-whip. Add about 1/3 of the cherry mixture and by hand, with a spatula gently stir in. Add in the remainder and continue to fold.

Place in a 9 x 5 loaf pan and spread the top smooth. Put in freezer and once firm to the touch, cover with plastic wrap or foil. Continue to freeze for a total of 8 hours or overnight.

Just before serving, remove ice cream from freezer and place in refrigerator for 10–15 minutes or until ice cream softens enough to scoop.

Note: the amount of extract is not just for taste; the alcohol helps the texture, once frozen. May use all vanilla if desired or use a neutral alcohol, like vodka; The bit of almond extract pairs beautifully with the cherry flavor but be careful; it’s strong.