질문하기
Separate the egg yolks and whites.
Put the egg yolks and erythritol in a bowl and mix well.
Heat milk and vanilla bean in a saucepan.
Slowly pour the heated milk into the egg yolk mixture while stirring continuously.
Return the mixture to the saucepan and stir over low heat until it thickens.
Turn off the heat, let it cool, then add vanilla extract and heavy cream and mix well.
Refrigerate for at least 2 hours.
Churn in an ice cream maker (or freeze while stirring every 2 hours).
When it reaches the desired consistency, serve in a bowl.
