• Pre-chill an ice cream machine.

For the Chocolate Crémeux

• Heat the milk and cream in a saucepan over medium heat until it just comes to a simmer.
• In a separate bowl, whisk together the egg yolks and sugar until pale and well combined.
• Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly at 82°C. Do not allow to boil.
• Remove from the heat and pour the hot custard over the dark chocolate. Allow to sit for 1–2 minutes to melt the chocolate. Stir gently until smooth and glossy.
• Pour into measuring jug and fill the cavity of 85mm silicone donut mould. Place in the freezer for at least 2 hours to set.

For the Vanilla Ice Cream

• Heat the milk in a saucepan over medium heat until it just starts to simmer.
• In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
• Gradually add the hot milk to the yolk mixture, whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly at 82°C
• Remove from heat, then stir in the cream.
• Strain the mixture through a fine-mesh sieve into a shallow container. Chill in the fridge to 20°C.
• Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze until firm before serving.

For the Pickled Cherries

• In a bowl, toss the pitted cherries with the lemon juice.
• Let the cherries sit at room temperature for at least 30 minutes to macerate.

To make the Cherry Jam

• Combine the cherries, sugar, and juice of 1½ lemons in a small saucepan over medium heat.
• Cook, stirring occasionally for 10-15 minutes, until the cherries break down and the mixture thickens.
• Taste and adjust with additional lemon juice or sugar as needed. Remove from heat and allow to cool.

To serve

• Remove cremeux from the freezer and gently unmould onto serving plates. Add the cherry jam in the centre of the crémeux. Allow to soften for 15 minutes.
• Quenelle the ice-cream and place on top of the crémeux. Garnish with pickled cherries.