Combining the heavy cream, 5 egg yolks, 3/4 C erythritol, 5 drops of liquid sucralose, 3 tsp. vanilla, and a pinch of salt in a sauce pan.
Warm the mixture until the erythritol is dissolved all the way and the custard starts to thicken. It takes about 5 minutes. Be sure to stir constantly.
I then take the mixture and run it through a fine mesh strainer to remove any lumps. You won’t usually have any unless you don’t stir constantly or the mixture gets too hot.
Place the custard in the refrigerator for several hours until the mixture is cooled completely.
Once the mixture has cooled, place it in your ice cream maker.
Once you get the custard to the desired thickness, remove from the ice cream maker and place in the freezer so the custard can harden the rest of the way.
If you chose to make the magic shell topping (as seen in the picture) You just take 1/3 C of Lily’s Semi Sweet Chocolate Chips and 1 TB. Coconut Oil. Melt over low heat and top your custard when you are ready to enjoy! Left over chocolate can be stored in an air tight container.