In a medium-sized saucepan, heat the milk, cream, sugar, and espresso powder until just about to boil.

Whisk egg yolks together in a heatproof bowl.

Slowly pour the cream mixture into the yolks, whisking quickly to temper the eggs.

Scrape the tempered mixture back into the pan and reheat, stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.

Remove from heat and strain into a heatproof bowl.

Cover with plastic wrap. Make sure the wrap touches the top of the mixture.

Refrigerate for at least 3 hours or overnight.

Transfer the mixture to the bowl of an ice cream maker and follow the manufacturer's directions.

When ice cream reaches soft serve consistency, mix in the pecans and dried cherries.

Serve or transfer the ice cream to a container. Place it in the freezer until it hardens.