Low-Carb Amarena Cherry Ice-Cream

Step 1Pour the cream (or the coconut milk) in a large sauce pan over medium heat. Reserve ¹/₂ cup cream for later.

Step 2Add the Erythritol and stevia and stir well.

Step 3If using vanilla bean, cut the vanilla bean lenghtwise and scrape the seeds out. Add the seeds to the cream. Cook until your instant-read thermometer reaches 80 °C/ 175 °F.

Step 4Meanwhile, in a small bowl, mix the egg yolks with the remaining cream.

Step 5Slowly pour about a cup of the hot mixture into the egg yolk mixture while whisking. Then, slowly pour the egg mixture back in the sauce pan and keep mixing. Cook until the temperature on your instant-read thermometer reaches 85 °C/ 185 °F. Take off the heat and set aside.

Step 6Mix the gelatine with the water and pour it into the cream mixture.

Step 7Set the sauce pan over an ice bath (bowl filled with iced water) and let it cool down.

Step 8Add the vanilla extract and mix in well.

Step 9If used, add the crème fraîche / soured cream and mix until well combined.

Step 10Pour into the into the ice-cream maker (I use Cuisinart) and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker.

Step 11When done, place in a freezer-friendly container and add the Amarenata. Mix slightly to create swirls. Place in the freezer for 30-60 minutes.
I like using small single-serving containers like these.

Step 12Enjoy! Tip: Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving.