Place in a medium sauce pan 1 Cup whole milk 1 Cup granulated sugar 2 Cups heavy cream pinch of salt 2 tsp pure vanilla extract Turn heat to medium and whisk until sugar is thoroughly dissolved Remove from heat

In a small bowl whisk 6 egg yolks until smooth and creamy Slowly add into the cooled (slightly warm is ok but not hot) milk mixture

Return the pot to the stove on medium heat, and whisk constantly until the custard slightly thickens (lightly coats a spoon) Remove from heat and whisk constantly until room temperature (quick cool over ice if desired) Cover and chill until chilled through

In your freezer chill 1/2 Cup bing cherries pitted and rough chopped 1/2 Cup dark chocolate chips, or a 4 0z. semi sweet dark chocolate roughly chopped or shaved Be careful not to let them freeze

Once your custard is chilled you can now pour it into your ice cream machine to churn Follow you machines instructions and add the chopped cherries and chocolate halfway through

This custard ice cream can be soft or hard set depending on your preference

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