Let's take 3 bowls. In one we put the egg whites, in the second the egg yolks with fructose and in the third the heavy (or double) cream.

With the help of an hand mixer (or a stand mixer), beat the egg whites well until stiff peaks form. Then we move on to whipping the cream and finally beat the egg yolks with the fructose until they will be frothy and light yellow.

Now add the egg yolks whipped with fructose to the egg whites. With the help of a hand whisk we delicately incorporate everything, mixing delicately from bottom to top until we obtain a homogeneous colored mixture.

Now take the vanilla bean and cut it along the long side with a knife. Let's open it in two and with the back of the knife we ​​scrape out the seeds and add them to the mixture obtained previously.

Add the whipped cream a little at a time and continue to mix gently from bottom to top until everything is well combined.

We put the mixture just obtained into a container, close the lid and place it in the freezer.

Leave it in the freezer for 5 hours and then our ice cream without an ice cream maker can be served and enjoyed.

A creamy, tasty, healthy and natural ice cream that will brighten up sunny afternoons and evenings with friends.