Separate the egg whites from the egg yolks.
Whisk the egg whites and add the cream of tartar.
As the egg whites thicken, slowly add the powdered Erythritol (sweetener).
Whisk until soft peaks form.
In another bowl whisk cream until soft peaks form.
In a small bowl beat the eggs yolks and vanilla extract.
Fold the eggs whites into the whipped cream.
Gently add the egg mixture and combine.
Place mixture into a suitable container, and freeze for 3-4 hours, overnight is better.