In a heavy-bottomed saucepan off the heat, combine the sugar, cornstarch and salt. Add egg yolks and mix with a whisk until smooth. Add the cream and milk.
Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Remove from the heat and pour over the chocolate. Stir until smooth. Cover and refrigerate for about 3 hours or place the bowl over an ice bath to cool the mixture faster.
Meanwhile, in a saucepan, bring the cherries, sugar and lemon juice to a boil, stirring frequently. Simmer for about 10 minutes or until the cherries are tender. Let cool and refrigerate until completely chilled. Strain. Reserve the syrup for another use (eg: fruit salad).
Churn the ice cream in an ice cream maker, according to manufacturer's instructions, until the ice cream is thick. Stir in the cherries. Transfer to an airtight container and freeze. Let cool for a few minutes before serving.
You can omit the cherries for an all-chocolate ice cream.
This ice cream should be churned in an ice cream maker.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.