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| 1/4 Tasse | Dark chocolate; shaved |
| 1/4 Tasse | Bing cherries; halved and pitted |
| 2 gross | egg |
| 3/4 Tasse | sugar |
| 2 Tasse | heavy cream |
| 1 Tasse | milk |
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1. Place the chocolate and cherries in separate bowls. Cover and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about one minute more. Pour in the cream and milk. Whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.
4. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.
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