Nothing says summer like a bowl of cherry ice cream, so why not make it a low carb black cherry ice cream? It so rich and creamy and full of that black cherry flavor goodness. Only 3.7g net carbs per serving.
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.