Drain Cherries and soak in Kirsch for at least 2 hours
Whisk egg yolks, sugar and cornflour until thick and pale
Heat milk until just before boiling point, slowly pour milk over egg mixture whisking constantly
Return to mixing bowl, allow to cool, refrigerate until well cooled
Stir in the double cream
Churn in ice cream machine until thick
Gradually add cherries and kirsch
6 servings