Warm the heavy cream in a pot over low heat. Add erythritol and stir until dissolved. Note: Don't let the cream come to a boil; keep it at a gentle simmer.

Place the egg yolks in a large mixing bowl. Beat with an electric mixer until doubled in size.

Add the cream mixture to the egg yolks, using only a few spoonfuls at the time to keep the eggs from scrambling!

Once the egg mixture is warm, slowly add in the rest of the cream mixture, beating constantly. Add the vanilla extract and mix. Add in the vodka and xanthan gum. This step is optional, but it will help ensure that the consistency of the ice cream stays creamy, rather than becoming icy.

Place the bowl in the freezer to chill for about 1–2 hours, stirring occasionally.

Once the ice cream is chilled and has gotten a bit thicker, it's time to add the strawberries. Wash and hull the strawberries, then puree for no more than 1–2 seconds. A NutriBullet works wonders for this!

Add the slightly pureed strawberries to the chilled cream. Combine gently, taking care not to mix too much and leaving some ribbons of strawberry visible in the vanilla ice cream.

Let chill for another 4–6 hours or overnight. Let the ice cream temper on the counter for a few minutes before scooping. Enjoy!