In a food processor, blend the cherries until they're minced but not too pureed. They need to have some texture. Set aside.
In a chilled bowl of a stand mixer, whip the heavy cream at medium high speed until stiff peaks form (be careful not to overmix).
Fold in condensed milk, vanilla extract, and lemon juice into the whipped cream. You can also mix in the condensed milk and vanilla extract if added carefully right before fully whipping the heavy cream.
Pour a third of the whipped cream into the loaf pan.
In a separate bowl, combine third of the whipped cream with most of the blended cherries (leaving about ¼ cup aside). Add this mixture on top of the vanilla whipped cream in a loaf pan.
Then add top with the remaining vanilla whipped cream. And randomly spoon the blended cherries on top, then using a chop stick or a spoon swirl everything to create a nice pattern.
Cover with plastic wrap and freeze for at least 4 hours or preferably overnight. Take out of the freezer 15-20 minutes before serving.
Notes
Store the ice cream in the freezer right in a loaf pan for up to 2 months for maximum freshness. To prevent ice from forming, tightly wrap the top of the ice cream with plastic wrap so it adheres to the top.