• Add the churn of ice cream maker to the freezer to chill.

Prep Cherries

• Pit your cherries. Divide 1 lb and 1/2 lb.
• Add 1 lb of pitted cherries to a small sauce pan and add 1/4 cup of the sugar. Let sit for 30 minutes to macerate (or release it's liquids).
• 1/2 lb of cherries, roughly chop and set aside.

Create the Custard Base

• Prepare a custard ice bath by adding ice to a large bowl with a medium sized bowl placed on the ice. Set aside.
• Add milk to a 3 quart pot and heat on medium low, stirring reguarily to prevent scorching.
• Meanwhile, whisk egg yolks with 1 cup sugar.
• When milk is heated to 195° F, slowly add it to the whisked eggs and sugar.
• Transfer this mixture back to the pan and continue to cook over a medium heat and whisk constantly until it is thickened. If it gets lumpy, just keep whisking. If you don't whisk constantly you may scramble your eggs.
• Strain custard into the medium sized bowl in the ice bath. Cover with plastic and cool in fridge for 2 hrs.

Create Cherry Sauce

• After 30 minutes, add lemon juice to cherries and cook pan over medium heat, until a syrup begins to form from the cherry juice. Approximately 30 minutes.
• Pour cherries into a sieve over a bowl to separate cooked cherries from cherry sauce and set both aside.

Create Ice Cream

• Once custard has cooled, add heavy whipping cream, cherry sauce, vanilla extract, and pinch of salt to it. Whisk well until it's all incorporated and a smooth consistency.
• Add to chilled ice cream churn and set the machine to churn for 20 minutes until it has a soft serve consistency.
• Add chopped cherries, cooked cherries, and chocolate chips to churn. Return to ice cream maker and churn for another 15 minutes.
• Transfer to a freezer safe bowl or container, cover with plastic wrap, and add to freezer to freeze for 3-4 hours.
• Enjoy!