Wash, pit, and chop the cherries into small pieces.

In a small saucepan, combine chopped cherries with 2 tablespoons sugar. Cook over medium heat for about 5 minutes until softened and slightly syrupy. Set aside to cool.

In a medium saucepan, combine heavy cream, whole milk, and a pinch of salt. Heat over medium heat until warm but not boiling.

In a separate bowl, whisk together egg yolks and remaining sugar until pale and slightly thickened.

Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking continuously to temper the eggs.

Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly until the custard thickens and coats the back of a spoon.

Remove from heat and stir in vanilla extract.

Pour the custard into a chilled bowl and refrigerate for at least 2 hours until completely cold.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

During the final minutes of churning, add the cooled cherry mixture.

Transfer the ice cream to a freezer-safe container and freeze for 3–4 hours until firm.