Toss the chopped cherries with lemon juice in a bowl. Cover and refrigerate.

In a saucepan, heat the heavy cream, whole milk, half of the sugar, and salt over medium heat until hot and steaming. Do not boil.

In a separate bowl, whisk the egg yolks and remaining sugar until thick and pale yellow.

Slowly drizzle about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.

Pour the tempered egg mixture back into the saucepan with the rest of the cream. Cook over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 170°F).

Strain the hot custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract.

Cover with plastic wrap pressed directly against the surface of the custard. Chill in the refrigerator for at least 4 hours or overnight.

Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency.

During the last 2 minutes of churning, add the chopped cherries (with juices) and the chopped dark chocolate.

Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours before serving.