2 large eggs
3/4 c sugar
2 cups heavy cream (whipping cream)
1 cup milk
1/2 t vanilla
1/4 c semi-sweet chocolate bars that you have shaved curls off with a potato peeler
1/4 c fresh bing cherries, halved and pitted (if you use canned please drain and rinse them)
Refrigerate the chocolate curls and cherries so they get cold. Whisk the eggs until light and fluffy and then whisk in the sugar, a little at a time until it's all incorporated. Pour in the cream and milk and whisk to blend. Transfer this mixture to your ice cream maker and make per your ice cream maker's directions but just as the ice cream begins to stiffen, but isn't quite yet frozen or 'done' add the cherries and chocolate then finish the freezing process.
