For the ice cream, heat milk and sugar with vanilla pod, remove rind from cheese and chop into pieces, pour on milk and mix until cheese is melted. Chill and hold at fridge temperature overnight then fill a pacojet container and reserve.
For the crumb, bake diced bread at 140 degrees C until hard but not coloured. Heat sugar and glucose to 160 degrees C then add hazelnuts, pour onto silicon paper and allow to cool before smashing into a rough crumb.
Mix hazelnut praline, toasted bread and corn flour, add the beaten eggs and butter, mix well. Spread on a baking sheet and cook at 180 degrees C until golden brown. Cook and break into desired pieces
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For the cherries, ½ cherries leaving stone in one side, keep separate. Mix stone in halves with sugar and vanilla, put in vacuum suitable bag and vacuum on full to remove air. Heat to 85 degrees C for 45 minutes, strain through a sieve, chill juice.
Mix juice and stone out halves and again vacuum seal in a bag on full. Heat to 85 degrees C for 4 minutes then chill, separate then reduce liquid to syrup.
To finish, place 4 cherry halves per portion in bottom of bowl, cover with hazelnut biscuit. Pacojet ice cream and scoop onto biscuit, cover with 2/3 oxalis leaves and drizzle with syrup.