Beat egg yolks with sugar and vanilla sugar to a cream and cool.
Stir the liqueur, lemon zest and juice into the cream. Separately, whip the egg whites and whipped cream until stiff and fold in both. Raise the rim of a round soufflé dish or casserole using a wide strip of stiff aluminum foil. To do this, attach the foil to the gratin dish with a rubber band. Fill the creme into the mold and freeze for about 5 hours.
Remove the aluminum foil, dust the ice cream soufflé with powdered sugar and serve it on the spot.
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