Ice cream Plombir

First, you will need 3 large egg yolks. Whisk them until smooth.

Then, slowly pour in 250 g of cream, which has been brought to a boil. While pouring the cream, continue to whisk.

Place on the stove and bring to a simmer.

After that, transfer the mixture to another container and add 70 g of erythritol, a pinch of salt, and 1/4 tsp of xanthan gum.

Blend until smooth. Add a bit of vanilla and continue blending until the mixture becomes glossy.

Then add 20 g of butter or 2 tbsp of cocoa powder, depending on your preference. Blend again until smooth.

In a separate bowl, whip 250 g of cold cream with a fat content of at least 30% until soft peaks form.

Combine both mixtures and mix them with a hand mixer or blender until completely smooth (preferably a hand mixer to avoid butter clumps).

Place the mixture in the freezer for 1 hour. Then take it out and mix. After that, return it to the freezer for 1 hour, mix again, and leave it in the freezer for another 4-5 hours to fully freeze.