1

Place shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.

2

Mix sugar, cream and milk in saucepan. Place saucepan over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot. Remove pan from heat.

3

Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Slowly add 1 cup of the cream mixture to the eggs, whisking constantly. Whisk the warmed egg mixture back into the saucepan and place on medium-heat. Stir constantly, until mixture thickens, 10 to 15 minutes; do not boil. Remove from heat and allow to cool to room temperature, and then refrigerate it, loosely covered, until chilled (preferably overnight).

4

Pour into ice cream freezer and follow the manufacturer's instructions.