In a saucepan, heat milk and basil leaves until it comes to a rolling boil.
Once the milk boils, remove off the gas, cover the saucepan with a lid, and let it rest for 30 minutes.
Once 30 minutes has passed, blend the milk and basil leaves together in a blender until smooth. Add the sweetened condensed milk and a drop of food coloring for extra green color if desired. Blend until combined.
Whip the cream until stiff peaks form. Fold in your basil mixture.
Continue to gently fold until smooth.
Transfer to a freezer safe container, cover and freeze for at least 4 hours, preferably overnight.
Preheat the oven to 350°F.
Combine the tomatoes, cherries,1 cup of sugar, lemon zest, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes.
Remove from the heat.
Put the butter in a 3-quart baking dish and place in the oven to melt.
Mix remaining 1 cup of sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir!
Spoon fruit gently on top, gently pouring in the syrup.
Bake for 30-45 minutes or until the edges are golden.