Strawberry Swirl

Method

1. To heat the cream, set a pot with cream on a low flame. Add 1/3 cup erythritol to dissolve.
2. Do not let the cream boil, just boil it slowly until all erythritol has dissolved.
3. Separate 3 egg yolks from their whites in a deep bowl. Beat them with an electric mixer until they double in size.
4. Then, to temper the eggs so that they do not scramble, pour the eggs at once with a few tablespoons of your hot cream mixture.
5. Do this until the egg mixture becomes hot, then slowly pour in the remaining portion of the cream mixture, constantly beating it. Add in some vanilla and mix.
6. This step is optional but helps the consistency of the frozen dessert stay creamy instead of ice - add one tablespoon of vodka and 1/8 teaspoon xanthan gum.
7. Keep your bowl in the freezer for about 1-2 hours, stirring occasionally. If you find a frozen dessert maker, be happy to whip the frozen dessert according to the manufacturer's instructions.
8. When the frozen dessert is cooled and thick, it is time to feature strawberries. Wash and shake a cup of strawberries and puree for 1-2 seconds. You will want the strawberries to be a touch chunky, with some juice to extract.
9. Add the cooled cream to the strawberry mixture. Mix. You'll love the ribbons of strawberries you see in your vanilla ice cream!
10. Let this strawberry be immersed in frozen dessert chiller for 4-6 hours or overnight. Then when you're able to enjoy, give a taste of frozen dessert on the counter for a minute or two and scoop! # Enjoy it!