1. Prepare the Brandied Cherries:

1. In a small saucepan over medium heat, combine the cherries, sugar, and brandy.
2. Cook, stirring occasionally, until the sugar dissolves and the mixture thickens slightly (about 5-7 minutes).
3. Remove from heat, stir in the vanilla extract, and let cool completely.

2. Make the Ice Cream Base:

1. In a medium saucepan, heat the heavy cream, milk, and half the sugar over medium heat until steaming (do not boil).
2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy.
3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Gradually add the tempered egg mixture back to the saucepan, stirring constantly.
5. Cook over low heat, stirring, until the mixture thickens slightly and coats the back of a spoon (about 170-175°F or 77-80°C).
6. Remove from heat and stir in the vanilla extract. Strain through a fine-mesh sieve into a bowl to remove any cooked egg bits. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

3. Churn the Ice Cream:

1. Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
2. During the last few minutes of churning, add the cooled brandied cherries (including their syrup) and chocolate chunks.

4. Freeze and Serve:

1. Transfer the churned ice cream to an airtight container and freeze for 2-4 hours, or until firm.
2. Serve scoops of this luscious ice cream and enjoy!