Chop the cherries into quarters. Place them all in a medium sized pot. Add the sugar, and 2 tablespoons water. Bring to a boil over medium high heat.

Reduce to a simmer over medium heat and cook stirring regularly until the cherries break down and release their juices. Stir regularly to ensure that nothing is charring at the bottom of the pot. Adjust heat if necessary. The juices should be starting to reduce while the cherries become quite soft and easily mashed with the back of a fork.

In a small cup blend the arrowroot starch and teaspoon of water to create a slurry. Add this to the cherries and stir through. Increase the heat to medium high and, stirring constantly, cook until the juices start to bubble and are thickening up slightly. Remove from the heat and let cool completely.

Transfer to a container to store in the fridge until needed. It will continue to thicken up as it cools. This can be done ahead of time.

Before working on the cream mixture, place a standard loaf pan in the freezer to chill. Finely chop the chocolate; place it in a bowl set to the side.

Combine the sweetened condensed milk, vanilla and salt in a large bowl.

Place the mascarpone cheese into another large bowl or into the bowl of your stand mixer. Using the whisk attachment, whisk the cheese until smooth and creamy. While set on medium speed, add the whipping cream. Whip the two together, while gradually increasing the speed until set on high. Whip until stiff peaks are achieved.

Using a silicone spatula, spoon about a third of the whipped cream into the milk and vanilla mixture. Gently fold until combined. Add another third and continue until everything is combined. Be gentle so as not to deflate too much of the whipped cream. Fold in the chopped chocolate.

Pull out the chilled loaf pan and remove the cherry sauce from the fridge. Spoon a third of the whipped cream mixture into the loaf pan and spread it out evenly. Spoon a third of the cherry mixture over the cream. Use a skewer to swirl it gently throughout. Do not overwork it or you will turn the ice cream pink. Repeat for two more layers.

Cover with plastic wrap then foil for an airtight fit. Chill in the freezer for 8 hours or overnight.

When ready to enjoy, remove the pan from the freezer about ten minutes before scooping.