Low-Carb Cherry Garcia Ice Cream

Step 1Make the Low-Carb Amarenata Cherry Sauce — this will take about 45 minutes.

Step 2Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe — you will only need the yolks.

Step 3In a sauce pan, whisk the egg yolks, cream and sweetener, and then gently heat up over a medium heat to cook the egg yolks. Do not boil, just enough to cook enough until the mixture starts thickening (this will take 5-10 minutes). Mix at all times to prevent the custard from sticking to the bottom.

Step 4Pour into the container of your ice cream maker and let it cool down to room temperature. You can place the container in a bowl filled with ice water to cool it down quickly, in just 5-10 minutes.

Step 5Pour the cherry amarenata through a sieve placed over the container and let the juices drip into the egg & cream mixture. Stir to combine. Reserve the cherries for later.

Step 6Add to ice cream maker and churn until soft-serve consistency (this will take 45-60 minutes).

Step 7Transfer to a freezer-safe container and stir in the reserved cherries and the chocolate chips.

Step 8Freeze for 30 to 60 minutes before serving or until ready to eat.

Step 9Soften out of the freezer for a few minutes before scooping. Store, covered, in the freezer for up to two months.

Step 10Serve on its own or try with my Low-Carb Sugar Cones.