Recipe By: www.fatforweightloss.com
Prep Time: 10 minutes | Freezer Time: 4 hours | Total Time: 4 hours 10 minutes
Servings: 6 | Calories: 137 | Net Carbs: 2g
Ingredients
4 eggs separated
1 1/3 cup heavy cream
1/3 cup Natvia (or Erythritol)*
1 vanilla bean*
Instructions
Separate 4 large eggs and beat the egg whites with an electric mixer until very fluffy and white.
Mix in the natvia with the egg whites.
In a separate bowl, use an electric mixer to beat the heavy cream until it becomes thick, but not butter. (There is a very fine line, so stop mixing when the cream becomes thicker than usual).
With a sharp knife, remove the seeds from the vanilla pod using the back of your knife. Mix in with the heavy cream
Gently fold the egg whites in with the beaten cream, and add the egg yolks and continue folding
Place in a rectangle pan and freeze for 4 hours. Serve and enjoy!
*Notes: I used Swerve brand confectioners sugar to cut any grainy texture from using granular sugar.
I substituted 4 teaspoons of vanilla extract for the vanilla bean. I just didn't have one handy and the ice cream still had great flavor.
