For the ice cream:
2 cups milk (50 cl)
1/3 cup heavy cream (10 cl)
3/4 cup sugar (170 gr)
2 egg yolks
3 oz cream cheese (90gr)

Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the cream cheese until completely melted and incorporated.
Cool to room temperature. Cover and refrigerate until cold. Process in an ice cream maker according to your machine's manufacturer's instruction.

For the cherries:
Mix together 2 cups pitted cherries and 2 Tb fresh lime juice