Cherry Ice Cream
Cherries are real stress killers: according to a Spanish study, they are said to be able to lighten the mood. It is suspected that the decrease of a stress hormone is responsible for this.
If you have an ice cream machine, first cool only the vanilla ice cream mixture while stirring until it is almost completely solid. Then allow the cherry mixture to shrivel in and only stir in briefly (if you stir for too long, the ice cream no longer has any marbling but is coloured throughout). Pour the ice cream into a bowl and freeze in the freezer.
Slit the vanilla pod with a sharp knife, scrape out the seeds, place in a pot with the milk and bring to a boil. Remove from the heat and let stand for about 30 minutes.
Beat the yolks with the sugar and the vanilla sugar until fluffy.
Remove the vanilla bean from the milk and pour into the egg yolks in a thin stream, while beating constantly. Return the pan to the stove and heat until just before boiling. Stir in the lemon peel and allow to cool, stirring occasionally. Place in the freezer for approximately 3 hours stirring every half hour.
Meanwhile, puree the cherries finely. Pour into a shallow dish and freeze for 3 hours, stirring every half hour.
Mix together the vanilla ice cream and cherry puree to form a marbled mixture. Pour into a bowl and freeze for another 1-2 hours. Remove from the freezer before serving, and scoop portions with an ice cream scoop and serve in ice cream cones.