CHERRY CHEESECAKE ICE CREAM

CHERRY CHEESECAKE ICE CREAM 3 c. cold heavy cream 1 14-oz. can sweetened condensed milk 1 tsp. pure vanilla extract 1 c. hand crushed graham crackers (about 4 whole crackers), plus more for garnish 1 c. cherry pie filling In a large bowl using a hand mixer, beat cream until stiff peaks form, 2 to 3 minutes. Fold in sweetened condensed milk and vanilla until fully incorporated, then fold in crushed graham crackers. Transfer half the mixture to a 9"-x-5" loaf pan. Dollop 1/2 cup pie filling over top, then swirl with a knife. Add remaining cream mixture, then swirl in remaining 1/2 cup pie filling. Top with graham crackers. Freeze until firm, at least 8 hours, covering lightly with plastic wrap after 4 hours. Let soften 10 minutes before scooping and serving.