Sour Cherry Chocolate Chunk Ice Cream

3 c. sour cherries, pitted

1 1/4 c. sugar, divided

2 c. heavy cream

1/2 c. 2% milk

1/2 c. half and half

1/2 c. chocolate chunks

Combine cherries and 3/4 c. of the sugar in a large bowl.  Refrigerate overnight. Remove 1/4 c. of the cherries, if desired, and coarsely cut into chunks. Place remaining cherries and all the juice into a blender and puree.  Set aside.

Combine both creams, the milk and the remaining 1/2 c. sugar in a saucepan over medium heat. Bring to a low boil.  Cook and stir until sugar is dissolved, 2-3 minutes.  Immediately transfer to a bowl set over an ice bath and let cool for about 20 minutes, stirring occasionally.  Cover and refrigerate overnight.

In the morning, place the puree and the milk mixture into the base of an ice cream maker and churn per manufacturers directions adding the reserved cherries and chocolate chunks during the last 5 minutes of churning.

Transfer to a freezer safe container and freeze until firm, 4-6 hrs.