Ingredients

The following ingredients have 4 Servings
  • 3 cups heavy cream
  • 1 cup almond milk
  • 3/4 cup sweetener (I used Lakanto)
  • 5 egg yolks
  • 1 tablespoon cherry extract
  • 5 cherries chopped*
  • 1/4 cup Torani sugar free black cherry syrup

Instruction

  • In  a saucepan on the stove, whisk together almond milk, cream and sweetener. Let it get hot but not boil.
  • In the meantime beat the egg yolks in a bowl. Take a cup of the hot liquid and whisk quickly into the eggs. 
  • Return this egg mixture back to the sauce pan and reduce heat to medium low. Cook until it thickens enough to coat the back of a spoon. This should take around 10 minutes.
  • Strain liquid into a big bowl and let come to room temperature.
  • Mix in extracts, cherries and sugar free syrup and place in the refrigerator overnight. 
  • The next day pour into your ice cream maker and follow the manufacturers directions.
  • *NOTE* I didn't feel that the chopped cherries added much. If you are not doing low carb, I would suggest adding more. And if you are doing low carb, you may want to omit them all together.