Chocolate Cherry Cheesecake Ice Cream

Whisk together egg yolks and sugar till ribbon stage (will form ribbons when falling off the whisk, and become a much lighter color). Set aside.

Combine milk and cocoa powder in a medium saucepan over medium heat, whisk to combine.
Add heavy cream and cream cheese. Stirring constantly over medium heat, bring to ~140°F, when you just see slight wisps of steam.
Remove from heat.

Temper the egg mixture by adding the warm cream mixture slowly, whisking constantly.
When half the cream is mixed in, add the rest, and combine fully. Return to saucepan, medium-low heat.

Heat mixture till it coats the back of a spoon, 170°F to 175°F.
Remove from heat, and move to a new container with a lid.

Allow to sit at room temperature for 30 minutes.

Add vanilla extract and stir well.
Move uncovered container to refrigerator.

Let it cool enough not to form condensation on the lid.

Lid the custard mixture.
Place the can of cherry pie filling in the refrigerator.

Refrigerate till custard mixture is 40°F.

Set up your churn according to the directions included.
If it has a freezer bowl, be sure to put that in the freezer at least 1 day ahead of time.

Pour into your ice cream churn and churn according to it's directions.

Crush the graham crackers into 1/4" size pieces.

Just as the churn finishes (machine should slow down a bit), slowly add 1/4 of the can of cherry preserves.

Remove the blade from the churn, and carefully swirl in the remaining cherry filling, and the graham crackers.
It should be 'marbled' throughout, not mixed in.
Move to a freezer-safe container, lid.

Freeze till hard-pack.