1. Place the egg yolks in a medium heatproof bowl over a saucepan of simmering water. Using electric beaters whisk until the egg yolks are thick and pale. Remove bowl from the saucepan and whisk until cooled to room temperature.
2. Bring the milk to the boil in a small sacuepan over medium heat. Place the chocolate in a medium bowl and pour the milk over. Set aside for 1 minute, then stir until smooth.
3. Using the electirc beaters whisk the cream in a medium bowl until soft peaks form. Add the chocolate mixture to the egg yolks and mix until combined. Use a large metal spoon to fold in 1/2 the cream until almost combined......then fold in the remaining cream until evenly combined.
4. Pour the mixture into a 1.5 litre airtight container. Cover and freeze for 6 hours or until the ice-cream starts to set. Using a large metal spoon stir in the cherries. Cover and freeze for a further 2 -4 hours.
