THE TASTE CLUB | soinlife.co
SUGAR FREE VANILLA ICE CREAM
3 medium eggs, separated
280 ml pot (1 cup) double (heavy) cream
65-90 g (1/3-1/2 cup) xylitol (or less if you are happy with the taste!)
3 tsp sugar free vanilla extract (I use homemade)
1 vanilla bean, seeds scraped out, optional
Whisk egg whites to stiff peaks in a separate bowl, add half the xylitol then whisk again until stiff.
Whip cream in a third bowl to soft peaks, and fold in the other ingredients (including leftover xylitol and seeds from the vanilla pod if you are using them).