Pit the cherries and halve them. Combine all the ingredients (except Kahlua) in a saucepan.

Heat until the liquid starts to simmer, and cook for 20 minutes or until the liquid turns syrupy.

Remove from the heat, let it cool completely and then stir in the Kahlua.

Keep in the fridge until needed. Best when chilled.

Combine the sugar and milk in a saucepan and heat over medium heat until the sugar has dissolved.

In a bowl, whisk the egg yolks with the vanilla. Slowly incorporate about ½ cup of the warm milk into the egg yolks, while whisking (tempering the egg yolks). Transfer the egg yolk and milk mix back to the saucepan with the rest of the milk and stir while heating over medium heat.

Stir regularly to make sure the milk doesn't catch the bottom, and the eggs don’t curdle. If the mix is heating too fast, lower the heat. The custard is done when it is thick enough to coat the back of a spoon and you can swipe a clean path with your finger.

Stir in the rest of the cream and Kahlua and leave it in the fridge to chill for at least a few hours or overnight.

Churn according to your ice cream maker's instructions. During the last 5 minutes, add the cooled/chilled Cherry compote to mix through.

Transfer to an ice cream tin/container (I used a chilled bread loaf tin) and leave it to harden completely for a few hours.

Transfer the custard into a large flat-bottomed dish with a lid and keep it in the freezer.

Check on the custard and whisk it with a hand-held beater at hourly intervals. Keep doing this until the ice cream hardens in the freezer. You might want to scrape the hardened sides with a fork first before you whisk your ice cream.

When the custard has thickened and is mostly frozen, add the cherry compote and fold it in.