In a medium sized pot over low heat, add the cream and eggs.

Stir constantly to combine and allow to heat slowly.

Add the erythritol and stir to combine, allowing it to dissolve.

Remove from heat.

Slice the vanilla bean in 1/2 lengthwise, and scrape out the insides.

Stir into custard mixture.

Chill mixture in refrigerator for 2 hours.

Pour into ice cream churn and churn according to manufacturer's instructions.

Pour into bread loaf pan, lined with parchment paper.

Place in freezer for an hour to allow custard to "ripen".

Serve and enjoy!