In a medium saucepan over medium heat, combine milk, 1 cup of cream, 3/4 cup of sugar, salt and 1/4 tsp vanilla. Stir until sugar is dissolved. Cover and remove from heat. Let sit for 30 minutes.
Beat egg yolks in a medium bowl. Slowly drizzle cream mixture into beaten yolks, whisking constantly. Pour roughly 1/3 of your hot liquid into the eggs. Transfer egg mixture back to the saucepan. Return to medium heat, cooking until thickened and lightly coats a a spatula.
Pour through a fine mesh strainer into a medium bowl. Stir in remaining cream and vanilla. Stir over an ice bath until cool.
Cover and chill overnight.
When you are ready to continue, chop room temperature dark chocolate.
Remove cherry pits and quarter. Toss cherries with 2 1/2 tbsp sugar. Chill, stirring every 10 minutes or so.
Begin churning your ice cream. Add egg and cream mixture to your frozen mixer bowl. Mix according to manufacturer's directions. Continue churning until ice cream has thickened significantly.
Stir in chopped chocolate and cherries, discarding cherry liquid.
Transfer to a freezer safe container. Freeze overnight for best results. Allow to sit at room temperature for 5-10 minutes prior to scooping.