Remove the pits from the cherries.
Add 1 lb of cherries to a medium saucepan and combine with 1/4 cup sugar. Let this sit for at least 30 minutes.
Heat cherries on stovetop on medium/low to release the liquid and create a sauce. About 20-30 minutes.
Separate the cherry solids from the syrup with a strainer and store them both in the refrigerator.
Make the custard base. Separate 6 egg yolks into a small bowl that holds at least 3 cups of liquid.
In a medium saucepan, add 1 1/2 cup whole milk, 1 1/2 cup heavy whipping cream, 1 cup of sugar and 2 tbsp corn syrup or glucose syrup.
Prepare an ice bath to cool down the custard base as soon as its ready. Fill a large bowl halfway with ice and cold water, place a medium sized heat proof bowl inside the ice bath with a fine mesh strainer on top.
Heat the liquids on the stove on medium/low until the temperature reaches about 150 degrees.
Slowly add about 1.5 cups of the hot liquid to the bowl of yolks, whisking constantly
Return the liquid yolk mixture to the saucepan and heat on medium low, stirring constantly until the temperature reaches about 175 degrees. It should thicken up enough to coat the back of a spoon . Any hotter and you will run the risk of curdling the eggs.
Immediately take the mixture off the stove top and strain into the bowl in the ice bath, stirring to help cool it down quickly.
Carefully pour the cooled cherry syrup into the mixture and stir or whisk to incorporate.
Chill the mixture in the refrigerator for a couple hours minimum. You want it to be as cold as possible before it is churned.
Make the chocolate chips. Combine 230 grams of semi sweet chocolate with 85 grams of refined coconut oil in a microwave safe bowl. Heat in the microwave for 30 seconds, stir and then back into the microwave for another 30 seconds. Stir, and if its not fully melted you can continue this process for 15 second intervals. You could also melt the chocolate in a double boiler on the stovetop but this way is quicker and easier.
Pour the melted chocolate into a squeeze bottle with a small opening, and carefully add a few drops of chocolate into each cavity of the small silicone molds. It helps to do this on a small cutting board to transfer it without spilling. Transfer the molds to the freezer to set. Leave them there until you're ready to add them at the end of the churn. You want them to be as cold as possible to avoid melting. Chop the rest of the cherries, about 1/2 lb into small pieces.
Churn the ice cream in an ice cream maker, but do not overfill as you will be adding a substantial amount of mix ins at the end of the churn.
Near the end of the churn (usually around 15 minutes in) add the chocolate chips. This is a slow and tedious process, you'll want to wear latex or nitrile gloves and the key is to not melt them with the heat of your hands. Use your fingers to pop the chocolate from the underside molds into the machine. This may take 5-10 minutes depending on how many chips you've made.
Add the chopped cherries and the cooked cherries leftover from making the syrup. If the machine is already too full you can also just add the mix ins after it is churned and stir with a spatula.
Transfer ice cream into a container and let it set in the freezer overnight or a least 5 hours. You can also enjoy it right away in a more soft serve consistency.