Whisk the egg yolks and sugar until pale yellow.

Heat the heavy cream over medium high heat until it just starts to boil.

Slowly add the cream to the egg mixture, whisking constantly.

Pour back into the pan and cook over medium low heat, stirring with a wooden spoon, until the mixture is thickened and coats the back of the spoon.

Transfer to a clean bowl and whisk in the buttermilk. Cover and chill for 2 hours then freeze with an Ice Cream Maker. Freeze according the directions of your maker.

Transfer to a clean container and swirl in the Luxcardo Cherries and some juice. Freeze overnight then serve.