Vanilla plombir ice cream
A source of saturated fats and protein, this dessert supports energy levels and promotes a feeling of fullness. The sweetness of erythritol makes it low-carb and ideal for a keto diet, while vanilla adds a rich flavor.
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.
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