Set a pot with your heavy cream onto a low flame to heat up. Add in 1/3 cup of erythritol to dissolve.

Don’t let the cream come to a boil, just simmer gently until all the erythritol is dissolved.

Separate 3 egg yolks from their whites into a deep mixing bowl. Beat them with an electric mixer until they’ve doubled in size.

Then, to temper the eggs so they don’t scramble, add in a few tablespoons of your hot cream mixture at a time to the eggs while beating.

Do this until the egg mixture is warm and then slowly add in the rest of the cream mixture, beating constantly. Add in some vanilla extract and mix.

This step is optional, but helps the consistency of the ice cream stay creamy, rather than icey – add in a tablespoon of vodka and an 1/8 tsp. xanthan gum.

Place your bowl into the freezer to chill for about 1-2 hours, stirring occasionally. If you’ve got an ice cream maker, feel free to churn the ice cream according to the manufacturer’s instructions.

When the ice cream is chilled and getting a bit thicker, it’s time to add the strawberries. Wash and hull a cup of strawberries and puree them for no more than 1-2 seconds. You want the strawberries to stay a little chunky, with some juice extracted. We love our NutriBullet for tasks like this!

Add in the strawberry mixture to the chilled cream. Mix, but don’t over mix. You want ribbons of strawberry visible in your vanilla ice cream!

Let this strawberry swirl ice cream chill for another 4-6 hours or overnight. Then when you’re ready to enjoy, let the ice cream temper on the counter for a few minutes and scoop! Enjoy!