Use a mixer to cream yolks and sugar together until light and creamy.

Meanwhile; in a large saucepan add whipping cream and whole milk. Heat over medium heat stirring frequently until mixture warms and begins to bubble around the edges {but not boil}. Remove from heat.

Temper egg yolk mixture by adding some of the warm milk mixture to the egg yolk mixture.

Gradually, pour egg yolk mixture to the milk/cream mixture and stir well to combine.Cook over medium heat until mixture thickens.

Remove from heat and allow mixture to cool.

Once cooled, transfer yolk/milk mixture to a high-speed blender and add salt, vanilla and 1 cup cherries. Blend mixture on high until cherries are fully incorporated.

Transfer mixture to refrigerator to chill completely.

Once chilled, add mixture to ice cream maker and follow manufacturer's directions for churning. When churning process is a couple of minutes from being complete, add ½ to 1 cup coarsely chopped cherries.

You can enjoy after about 30 minutes in my Cuisinart ice cream maker. Transfer leftover ice cream to a 9 x 5 loaf pan or other freezer safe container and keep in freezer for a couple of weeks.