Cook the cherries. In a small pot, combine the cherries, sugar, and water. Bring to a boil, then reduce to a simmer until soft, about 5 minutes. Remove from heat and cool completely. Chill cherries in the fridge.
Make the custard base. Heat half the sugar with cream, milk, and salt in small pot until just barely simmering, then reduce heat to medium.
In a separate bowl, whisk the egg yolks with the other half of the sugar until light-colored with no white streaks. Once the cream mixture is hot, remove pot from heat. Slowly drizzle in one cup of the hot liquid into the bowl with the egg yolks, whisking constantly. Whisk together, then pour egg yolk mixture back into pot with the hot cream.
Again place the pot over medium heat and cook, stirring constantly, until the mixture coats the back of a spatula.
Chill cream mixture completely in the fridge. Once cool, remove from the fridge and add in cherries (I like pouring in the syrup for a pink ice cream, but you can also drain them if you prefer), chocolate chips, and almond extract. Churn in ice cream maker.