Boil the milk, cream and vanilla pods (cut open and scrape out the pulp) in a frying pan. Beat the egg yolks and sugar until creamy. Add the hot liquid, stirring throughout. Pour the sauce back into the skillet and bring to a boil, stirring throughout. Cool, remove the vanilla stems and perfume with a little kirsch.
Pour vanilla-cherry sauce on a plate and add a pretty decoration of fruit pulp. Arrange Black Forest ice cream cake on top. Dust the plate with a touch of cocoa powder.