Vanilla ice cream

Separate the yolks from 4 large eggs.

In the first bowl, beat the egg whites with cream of tartar (1/4 tsp) or lemon juice (a few drops).

When the whites start to foam, add the sweetener (8 tbsp of erythritol or 6 tbsp of xylitol).

In the second bowl, whip the heavy cream (300 ml) to stiff peaks.

In the third bowl, beat the yolks and vanilla extract (1 tbsp).

Then, using a wooden or silicone spatula, gently fold the egg whites into the whipped cream.

After that, add the yolk mixture and stir until smooth.

Transfer the resulting mixture to a container and place it in the freezer for 4-6 hours.