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1
Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes.
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2
Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
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3
Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar.
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4
Whisk the egg yolks in a small bowl.
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5
Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan.
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6
Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes.
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7
Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
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8
Transfer the chocolate mixture to a blender and puree until smooth.
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9
Pour into a large bowl and stir in the heavy cream and vanilla.
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10
Refrigerate until chilled, at least 2 hours or overnight.
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11
Churn the chilled chocolate mixture in an ice cream maker.
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12
Strain the cherry mixture, reserving the syrup.
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13
When the ice cream is very thick, add the cherries and continue churning until incorporated.
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14
Transfer to a freezer-safe container.
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15
Drizzle in the reserved cherry syrup and swirl with a spoon.
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16
Cover and freeze until firm, at least 4 hours.
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17
Photograph by Andrew Purcell
