Soak cherries in rum. Refrigerate.

Heat the whole milk, sugar and salt in a saucepan over medium-low heat until hot, whisking to dissolve the sugar. Do not boil.

In small bowl, whisk Avacream, espresso powder and cocoa powder until blended.

Whisk eggs/yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the Avacream, espresso powder and chocolates and whisk until the chocolate melts. Pour into a bowl.

Refrigerate until cold, at least 2 hours, until 38 to 40 degrees.

Pour in rum from cherries then churn the chilled chocolate mixture in an ice cream maker. When the ice cream is almost finished and very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Cover and freeze until firm, at least 4 hours.

MJF Notes: Made 11/9/21 using 2 whole eggs and marischino cherries