Place the milk in a small saucepan and heat over medium-low until barely simmering.
In a small bowl, whisk the yolks, sugar, cocoa powders, and salt together.
When the milk is very hot, pour it into the yolk mixture in a very slow stream, while whisking.
Transfer the mixture back to the saucepan and continue to cook over medium-low heat while whisking, until thickened slightly (about 3 to 5 minutes).
Pour the mixture through a fine-mesh strainer into a heat safe bowl. Whisk in the melted chocolate, cream, and extracts. Chill overnight.
Fit the frozen Ice Cream Maker Attachment onto the KitchenAid® Stand Mixer.
Pour the chilled ice cream base into the bowl and churn on medium-low speed until thick (about 20 minutes).
Transfer about 1/3 of the ice cream to a loaf pan.
Top with about 1/3 of the cherries. Sprinkle with about 1/3 of the chopped chocolate. Repeat with the remaining ingredients. Freeze overnight and serve.
Notes
Please visit KitchenAid’s blog, The Kitchenthusiast, for the complete how-to.