Cherry Ice Cream
Drain cherries well, collecting all juice. Separate about 150 grams of cherries (approximately 5 ounces) and combine with vanilla sugar, set aside.
Slit vanilla pod lengthwise. Combine with milk, sugar and eggs and whisk over hot water bath until creamy. Remove from heat and whisk until cooled. Remove vanilla pod. Beat heavy cream until stiff and fold together with cherries into milk mixture. Add about 100 ml (approximately 2/5 cup) of cherry juice in a marbled pattern.
Pour ice cream into a shallow metal tray and freeze for at least 3 hours, stirring every 30 minutes during the first two hours.
Remove ice cream with an ice cream scoop and place into ice cream cones. Top each portion with about 1 tablespoon of cherries and serve.