Melt butter in a small frying pan. Add the chopped peccans and fry gently until slightly browned.
Combine the rest of the ingredients in a blender, and blend until smooth and creamy. Make sure the Erythritol has dissolved into the mixture.
Churn all of these according to the ice cream manufacturer’s instructions.
Add the cherry chunks, and pecan pieces when the ice cream is almost done.
Freeze in an ice cream container for at least one hour.
Cherries: You can use fresh or frozen cherries. Though I prefer the big sweet Bing cherries, ripe sour cherries are a great alternative ... though you might want to add an extra 5 t0 10 drops of concentrated Stevia liquid.