Vanilla Ice cream:

1. Add milk, condensed milk, eggs to a saucepan over low heat.  Beat/whip eggs with the milk until thoroughly combined.
2. Add 2 cups sugar and the salt.  Continue stirring and watch that the heat does not get too high. (If the heat gets too high, the eggs might create a few lumps in the cooking process -not the end of the world, you can strain out any lumps in your ice cream base.)
3. Keep stirring until the mixture is thickened and coats the back of the spoon.
4. Stir in the vanilla.
5. Optional (for a faster cooling time): place saucepan in an ice bath and continue stirring until cool.
6. Optional step 2: strain custard base through a fine mesh sieve to remove any lumps.
7. Add the ice cream/custard mixture to your ice cream machine and follow manufacturers directions.
8. After the ice cream has started, make the cherry syrup:

Cherries:

1. Add 3/4 of the cherries and 1/2 cup sugar to a small saucepan and heat over medium heat until cherries soften- about 8 to 10 minutes.
2. Transfer cherries to a blender or food processor and process until smooth.
3. Strain cherry “juice” through a strainer to remove any solids.  Put cherry juice in the freezer for a few minutes to cool
4. Dice the leftover cherries and put in the freezer too.
5. Once the ice cream is nearing completion, open the lid and spoon the cherry syrup and diced cherries into the ice cream.
6. Use a long spatula to distribute some to the bottom. Turn the ice cream machine back on and let it complete the cycle.
7. When the cycle is complete, put the ice cream container into the freezer until the ice cream freezes to the desired consistency.  (Unless you cant wait and don’t mind soft serve!  We can never wait!)