Homemade Ice Cream

Separate the egg yolks from the whites. Set the whites aside, as they are not needed. Beat the yolks with a sweetener using a blender until fully dissolved.

Pour the cream into a large saucepan and heat over low heat until the first bubbles appear- do not boil. Remove from the heat.

Gradually add the beaten yolks to the cream, stirring constantly to achieve a smooth mixture.

Return the saucepan to the stove on the lowest heat and, stirring continuously, cook the mixture until it thickens. Do not boil! Continuous stirring is essential to avoid overcooking.

Transfer the ice cream into a plastic container, let it cool to room temperature, then place it in the freezer for about 5 hours.