Cherry Ice Cream
Line a loaf pan with plastic wrap.
Rinse cherries, remove pits and puree in a blender. Whisk egg yolks in a bowl with liqueur, sugar and vanilla sugar over a hot water bath until creamy. Remove from the heat and continue whisking until cold (best if over a cold water bath). Now gradually add cream cheese and yogurt and mix well. Add cherry puree, mix. Beat egg whites in a bowl with lemon juice until stiff. Similarly, beat cream until stiff and carefully fold egg whites and whipped cream into cherry mixture. Pour cherry mixture into the prepared pan, smooth the surface and cover with plastic wrap. Freeze for at least 5 hours.
Remove from the freezer about 10 minutes before serving. Then remove from the pan, remove plastic wrap and serve sliced.