Melt chocolate in a double boiler.
4 ounces unsweetened chocolate
Whisk in the milk then set aside to cool.
1 cup whole milk
In a large mixing bowl, beat the eggs until light and fluffy, about 1 minute.
2 large eggs
Slowly add the sugar to the eggs.
1 cup sugar
Blend in the heavy cream, vanilla, and salt.
1 cup heavy cream, 1 teaspoon vanilla extract, 1 pinch salt
Drizzle the chocolate mixture into the bowl and beat to combine.
Refrigerate the chocolate custard mixture for at least 2 hours, up to overnight.
Pour the ice cream mix into the ice cream machine and process according to the manufacturer's instructions.
Next, gently fold the cherries into the ice cream.
2 cups cherries, roughly chopped
Transfer the ice cream to an Ice Cream Container or loaf pan, drizzling in the chocolate sauce as you go.
¾ cup hot fudge sauce
Cover with plastic wrap and freeze until solid, at least 5 hours.