on the stove cook the cherries with 1/3 C sugar - simmer 10-12 mins until the cherries are tender.
strain out about 1/3rd of the cherries - put these aside to mix in later (refridgerate until the next day) - blend the rest of the cherries and liquid until smooth
set aside and let cool
in a saucepan heat the milk - just until the edges start to bubble
in a bowl beat the egg yolks and the rest of the sugar (2/3 C)
slowly add the hot milk to the yolk mixture - whisking constantly
Pour the mixture back into the sauce pan and place over low heat (you don't want to "scramble" the eggs by cooking too hot or too fast).
Stir constantly until the mixture thickens into a custard base texture (it will coat the back of a spoon but will still be pourable)
Pour into a bowl and add the cream, blended cherries, vanilla and almond extract - refrigerate 4-6 hours.
Strain the mixture and run through your ice cream machine according to the directions, about 30 mins
Stir in the rest of the chopped cherries and serve immediately for soft ice cream and freeze a few hours for firmer ice cream.