2 cups heavy whipping cream
1/4 cup erythritol
6 large egg yolks (use pasteurized eggs)
½ teaspoon vanilla extract
½ teaspoon other flavor extract
1/4 teaspoon xanthan gum (optional)
2 tablespoon vodka (optional)
Instructions:
1. To pasteurize eggs, see here.
1. To pasteurize eggs, see here.
2. Heat whipping cream on stove on low, and dissolve erythritol.
3. Beat eggs in a bowl using electric mixer.
4. Beat in whipping cream a few tablespoons at a time.
5. Whisk in extracts and vodka.
6. Pour liquid in a container and freeze for 6 hours. (Or use an ice cream maker.)
Adapted from ruled.me