Combine the cream, 100g of the sugar and the glucose in a saucepan and allow it to simmer.

Meanwhile, blend the eggs with the remaining sugar.

Temper the mixture into the cream mixture by slowly adding ⅓ of the cream mixture into the egg mixture and whisking constantly to ensure that the eggs do not scramble.

Add the egg mixture into the pot to the remaining cream and continue to cook while whisking constantly.

Continue to whisk the mixture until it thickens.

Strain the mixture and place in the fridge overnight.

Blend the frozen cherries until fairly smooth then add the blended cherries to the custard mixture and mix well.

Place the mixture into your ice-cream machine and follow manufacturers instructions.

Then place in a bowl in the freezer for a few hours.

Serve with fresh cherries.