Slice the vanilla bean in half and scrape the seeds out of each side of the bean with the back of your knife

Add vanilla bean, seeds, salt and cream to a small saucepan.

Heat over medium heat stirring occasionally until just boiling, then take off the heat

Meanwhile whisk together the egg yolks and sweetener in a small bowl until combined

Slowly pour the hot cream mixture over the egg yolks, whisking continuously

Return the mixture to a clean saucepan.

Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon

Remove from the heat and strain to remove the vanilla pod and any lumps

Recipe Notes Makes approx.

2 1/2 cups