Step 1

Use a double boiler or place a bowl over a pot of simmering water.

Step 2

Whisk the yolks and confectioner’s sweetener together in the bowl and continue to stir until it thickens, about 5-8 minutes.

Step 3

Stir constantly then test thickness by scraping a wooden spoon along the bottom of the bowl. If you can clearly see the bottom when you scrape, it should be done. I also test using a thermometer and when it registers 160 degrees your yolks are perfect. Remove from heat and set aside.

Step 4

Pour the heavy cream, Allulose, salt and vanilla extract in a stand mixer with the whisk attachment. Blend until stiff peaks form. Taste and adjust sweetener if needed.

Step 5

Stir a spoonful into the egg mixture to temper the eggs. Continue to spoon about 3 more times. Place the mixer on low speed and pour in the egg mixture to combine them together.

Step 6

Pour this into your loaf pan and freeze for 4-5 hours.