Combine the cream and milk in a 2-quart saucepan, and set over moderate heat. Cook, stirring occasionally, until mixture just comes to a boil, 8 to 10 minutes. Remove from heat.

Comine the eggs and egg yolks in a bowl of a stand mixer. Beat at high speed until thickened and pale in color. Slowly whisk 1/2 cup hot whipping cream mixture into egg mixture. Slowly pour egg mixture into remaining whipping cream mixture in saucepan, whisking constantly.

Reduce heat to low and cook, stirring constantly, until mixture reaches 160 degrees F and is thick enough to coat the back of a wooden spoon, about 2 to 3 minutes. Make sure not to boil the mixture. Remove from heat, and stir in the condensed milk and vanilla. Pour into a clean bowl, through a fine mesh sieve to remove any lumps. Cover and refrigerate for at least 2 to 3 hours or overnight.

Pour the chilled custard into your ice cream maker and churn according to manufacturer's instructions. Once done, fold in the cake pieces, cherries and sprinkles. Pour into a freezer safe container and freeze until firm. Enjoy!