In small saucepan, heat cream, milk and sugar until sugar is dissolved and little bubbles are starting to form around edge of saucepan.
While whisking, slowly add about a quarter cup of the milk/cream/sugar mixture to bowl with the egg yolks. This is to temper the eggs and raise the temperature of the egg yolks without scrambling them. Add a bit more cream mixture and whisk again. Repeat.
While continuing to whisk, slowly add the egg mixture to the sauce pan with remaining milk/cream/sugar mixture and continue to stir while heating until mixture thickens and coats the back of a wooden spoon. Swipe your finger across the mixture on the back of the spoon and if the edges stay put, it’s ready. Takes about 5 minutes, more if your temperature is lower. If you have a candy thermometer cook until 170º
Strain mixture into bowl and set in ice bath for about 30 minutes to cool down (stir occasionally). Store custard base in refrigerator for a few hours or overnight to thoroughly chill.
Stir vanilla extract into ice cream custard base.
Pour custard base in ice cream maker and process according to your ice cream maker’s instructions. For me, it’s 20 minutes. A couple minutes before it’s finished churning, add the shaved/chunks of chocolate.
Pour ice cream into container and swirl the cherry preserves throughout the ice cream. Freeze several hours or overnight to firm up.