In a small heavy bottomed sauce pot mix together the almonds, sugar, and butter together. Heat until butter and sugar are completely melted, and almonds are well coated. Spread the almonds onto parchment paper and allow to cool.

In a medium sauce pot mix together cherries, lemon juice, and sugar. Cook over medium heat until cherries reduce by half. Allow to cool completely.

In a medium bowl, whisk together the whipped cream, sweetened condensed milk and vanilla extract until still peaks form. Gently fold in cooled cherries and almonds until completely mixed in. Pour the ice cream batter into a freezer safe container.

Top the ice cream with any additional almonds or cherries. Freeze for at least 5-6 hours but overnight is best.